Sunday, 23 December 2007


Now this is really frugal! Don’t throw away all those outer leaves from your Brussel sprouts when you prepare them for Christmas dinner – use them to make sprout soup! Yes - it may sound strange – but it tastes lovely! Here’s the recipe:

15g (½ oz) butter or 1 dsp olive or vegetable oil
1 medium onion peeled and finely chopped
1 level tsp sugar
300g sprout trimmings, checked over and rinsed in a colander (or you can, of course, use sliced sprouts – not so frugal, though)
1 vegetable stock cube, made up in a jug to I pt (500ml) with boiling water


  • Melt butter (or heat oil) in a saucepan and add the sugar and onion, cook gently over a gentle heat (covered) for 10 minutes, stirring occasionally until onion is a pale gold colour. Do not brown or allow to catch on the base of the pan.
  • Add sprout trimmings to the pan, stir and continue to cook gently for 4 or 5 minutes until they have softened slightly.
  • Add the vegetable stock to the pan, bring back to the boil, reduce heat and cover the pan, leaving to simmer for 15 minutes.
  • Remove from heat and allow to cool.
  • Purée the soup, either in a liquidiser or with a hand blender.

This makes a reasonably thick soup and could be diluted a little with more stock or water.
Serves 2 generously as a lunch and will freeze well.
If you want to dress it up a bit you can use stale bread, cubed and fried in oil to decorate and then add a swirl of cream (not so frugal!) or milk and a twist of freshly ground black pepper.


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