CHESTNUT SOUPS RECIPES
BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…
The perfect way to use up leftover Christmas sprouts: Emma Franklin's Brussels sprout and cheddar cheese soup recipe from Sainsbury's magazine. Give it a try and let us know how you get on in the comments.
Provided by Emma Franklin
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 7
Steps:
Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.
Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.
Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.
Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.
Nutrition Facts : Calories 104 calories, FatContent 5.0 grams, SaturatedFatContent 2.1 grams, SugarContent 6.0 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 7.9 grams, FiberContent 5.7 grams, ProteinContent 4.2 grams
FREEZABLE RECIPES | BBC GOOD FOOD
Get ahead in a busy week by making a batch of your favourite meal then freezing for another day. Try it with our recipes for pies, curries, stews and soups.
Provided by Good Food team
Number Of Ingredients 1
More about "chestnut soups recipes"
BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…
The perfect way to use up leftover Christmas sprouts: Emma Franklin's Brussels sprout and cheddar cheese soup recipe from Sainsbury's magazine. Give it a try and let us know how you get on in the comments.
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 104 calories per serving
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 104 calories per serving
Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.
Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.
Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.
Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.
See details
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From bbcgoodfood.com
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