Saxe-Coburg Soup
2lt (3½ pints) Chicken or Vegetable Stock
450g (1lb) Small Brussel Sprouts
450ml (¾ pint) Milk
50g (2oz) Smoked Ham
1 Large Onion
4 tbsp Butter
4 tbsp Flour
1 tbsp Sugar
Salt and Pepper, to taste
Peel, trim and chop the brussel sprouts.
Blanche in boiling water for 2 minutes.
Melt the butter in a large saucepan over a low heat.
Chop the brussel sprouts, finely chop the onion and ham.
Add to the saucepan, cover and sweat for about 10 minutes, but do not allow to colour.
Stir in the flour and sugar, mixing thoroughly.
Boil the milk and allowed to cool slightly.
Gradually stir in the hot milk and the stock.
Bring to the boil over high heat.
Reduce heat and simmer, partially covered, for 15-20 minutes or until the vegetables are tender.
Adjust the seasoning.
The soup can either be served as is, or if preferred you can blend it.
Garnish with sippets, small triangles of toasted or fried bread.
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