Monday, 22 December 2008


Yes, that's right don't throw away all those Christmas sprout peelings - not even on the compost heap! They make delicious soup - even for those sprout haters! As you peel your sprouts, just pick off the worst, brownish, bits and throw the good outer leaves and any stalk that's good, into a bowl to keep. If you can't make the soup straight away, wash and drain the peelings and keep in a bowl in the fridge for a day or so until you are ready to use them. The only other ingredients you need are an onion, a stock cube, sugar and some butter or oil.
Yesterday I spent what seemed like hours, peeling sprouts for Sunday dinner and then even more to blanche and freeze for Christmas lunch. I would normally buy sprouts on Christmas eve and cook fresh on the day, but I was lucky enough to get some really good, cheap sprouts on Friday and so that they could be eaten on Christmas day, I had to freeze them.
So, I've just made my sprout soup this evening, and even though I didn't quite have the 300g of peelings that the recipe calls for, it's made 4 portions anyway - 2 for lunch tomorrow and 2 to freeze for a quick lunch with garlic bread sometime over the holiday.
Here's the recipe for sprout soup - give it a go!

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