I had no idea, what to cook for I♥CC this week until I passed a field with cabbage varieties.
I came across Nigel Slaters
Brussels sprout and stilton soup
I took a walk to the weekly market and bought local grown Brussels sprouts and at the cheese stall I purchased some organic blue cheese called Frisian blue from Schleswig-Holstein’s cheese route of . The soup is definitely creamy and delicious.
Brussels sprout and stilton soup
Yield: 4 servings
Brussels sprout and stilton soup is a pale, mild and creamy soup. The blue cheese flavour comes through and goes well with the lightly cooked sprouts
Ingredients:
- 200 grams stilton; Ulrike Frisian Blue from Northern Germany
- 600 ml milk
- 2 onions
- 30 grams butter
- 500 grams brussels sprouts
To serve
- 100 grams chestnuts , vacuum-packed or tinned, sliced; I used fresh, peeled and roasted
- a little butter
Instructions
- Set aside 50g of the stilton. Bring the milk to the boil, switch off the heat immediately and crumble in the remaining stilton. Cover with a lid and leave to infuse.
- Peel and roughly chop the onions. Melt the butter in a large, deep pan and add the chopped onion, letting it soften over a low heat. Finely shred 300 grams of the brussels sprouts then add to the onion and fry gently for about 8 minutes, moving them round the pan from time to time, then add the milk and cheese mixture and bring to the boil. Check the seasoning then blitz with a blender to a smooth and creamy soup, a little at a time.
- To finish, cut the remaining 200 grams of sprouts in quarters then fry in a little butter till lightly browned on the edges. Add the sliced chestnuts, then spoon them onto the soup once it has been ladled into bowls. Scatter over the remaing blue cheese.
total time: 35 minutes
preparation time: 15 minutes
cooking/baking time: 15 minutes
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Photo Credit: I ♥ Cooking Clubs
For all other great Potluck!!! recipes visit the I heart cooking clubs site
Die gefällt mir!
Rosenkohl und Blauschimmelkäse passen ja sowieso super zusammen. Und als wärmende Suppe, lecker! :-)
I’d love to get a taste of this wonderful bowl of soup. With all the best seasonal ingredients, this soup has to be amazing.
Thanks for sharing the pretty view of the cabbage field. I can see how it inspired you to cook with the brussels sprouts. This is a soup full of fine ingredients. I love all these flavors and the soup looks so velveety and smooth. The crunch from the chestnuts is the perfect topping to bring it all together!
The soup looks very creamy and delicious! Must be especially good with the fresh ingredients from the local market! Love the photo of the cabbage field!