HOW MUCH PROTEIN IN CHEDDAR CHEESE RECIPES

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BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…



Brussels Sprout and Cheddar Cheese Soup Recipe | Sainsbur… image

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

2 tsp olive oil, plus extra for drizzling
2 medium onions, chopped
300g cooked Brussels sprouts
2 garlic cloves, crushed
650ml vegetable stock
4 tbsp single cream
100g mature cheddar, grated, plus extra to serve

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

BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…



Brussels Sprout and Cheddar Cheese Soup Recipe | Sainsbur… image

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

2 tsp olive oil, plus extra for drizzling
2 medium onions, chopped
300g cooked Brussels sprouts
2 garlic cloves, crushed
650ml vegetable stock
4 tbsp single cream
100g mature cheddar, grated, plus extra to serve

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

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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
  • 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.

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