Sprout soup - for sprout lovers

225g/8oz Brussels sprouts, trimmed and sliced knob of butter 1⁄2 chicken stock cube 290ml/1⁄2 pint boiling water 150ml/1⁄4 pint double cream salt and freshly ground black pepper

1. Cook the Brussels sprouts in a knob of butter for two minutes, stirring occasionally.
2. Crumble in the chicken stock cube and add the boiling water.
3. Bring the liquid to the boil, then reduce the heat to allow the stock to simmer for 10 minutes.
4. Carefully pour the soup into a blender and blend for a minute or two.
5. Return the soup to the pan and place back on the heat.
6. Stir through the cream and season with salt and pepper.
7. Serve when the soup has reheated.

Alex's variation (with no cream).... don't weigh or measure anything
Onion or two – chop and sweat in butter till soft
A stick of celery chopped up with onion
Chop up a load of spouts – sweat them too
Add veg stock (marigold bullion) to cover
Black pepper
Squeeze of lemon - 1tbs
1/2 teaspoon corriander
simmer
wizz it