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Brussels Sprouts, Stuffing and Bacon Soup

Four Seasons Cookbook: ‘Plenty of Christmassy flavours in this moreish hearty soup. If you have leftover cooked sprouts or greens you can use them instead’

For a veggie version, leave out the bacon and serve the soup sprinkled with a little crumbled blue cheese.
You can freeze the puréed soup before adding the cream and toppings. Defrost and reheat gently until piping hot, adding the cream and toppings shortly before serving.

  • Preparation time: 20
  • Cooking time: 25
  • Servings: 2

How to make

  1. Heat the oil in a saucepan and gently fry the onion for 5 minutes without browning. Add half the bacon and cook, stirring, for a minute until the bacon is lightly cooked but not brown.
  2. Add the sprouts, stock, sage, salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 10 minutes until the sprouts are tender. Leave to cool slightly then use a stick blender to whizz until smooth.
  3. Meanwhile, mix the stuffing with 2 tablespoons boiling water and leave to stand for 5 minutes until soft. Melt the butter in a frying pan until foaming. Break off pieces of stuffing into the butter and fry, stirring, for about 2 minutes. Add the remaining bacon and continue to fry and stir for about 3 minutes until cooked and crisp. Drain on kitchen paper and keep warm.
  4. To serve, stir the cream into the soup and heat through for 2-3 minutes until piping hot. Ladle into bowls and sprinkle with the stuffing pieces and crispy bacon.

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