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Sprout Bacon and Stuffing Soup

Brussels Sprouts, Stuffing & Bacon Soup

Taken from Four Seasons Cookbook there are plenty of Christmassy flavours in this moreish hearty soup. If you have leftover cooked sprouts or greens you can use them instead.


5/5

2 servings

20 mins

Sprout Bacon and Stuffing Soup

Ingredients

Vegetable oil 2 tsp

Onion 1 small, peeled and chopped

Lean smoked streaky bacon 3 rashers, finely chopped

Brussels sprouts 250g (9oz), trimmed and thinly sliced

Chicken or vegetable stock 550ml (19fl oz)

Fresh sage a few leaves (or 1 tsp dried sage)

Salt and freshly ground black pepper

Sage and onion stuffing mix 15g (½oz)

Butter 15g (½oz)

Double cream 2 tbsp

Instructions

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.


Cook’s Tips

To use up leftover greens, follow the recipe above but don’t simmer the greens in the stock – just add them to the hot stock and blend, then finish the recipe in the same way. 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.

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Head of Dairy Diary; I'm passionate about producing high quality products that our customers will cherish. I'm also a mum of three and I enjoy cooking, walking, gardening and art with my family, as well as lino printing (if I find time!)

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