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Brussels Sprout Soup

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      Title: BRUSSELS SPROUT SOUP
 Categories: Soups, Vegetables
      Yield: 4 Servings
 
      1 tb Olive oil
      1 ea Onion, finely chopped
      4 ea Garlic cloves, crushed
      2 md Potatoes, diced
      2 ts Mustard, prepared
      2 pt Stock
     12 oz Brussels sprouts
      1 tb Dill, chopped
      2 tb Almonds, toasted & chopped
           Salt & pepper
 
  Heat oil & saute the onion & garlic until softened. Add potatoes &
  continue to saute, stirring constantly, for three minutes.
  
  Stir in the mustard & then pour in the stock, followed by the sprouts
  & salt & pepper.  Bring to a boil, reduce heat & simmer for 10 to 15
  minutes until the vegetables are tender.
  
  Let cool slightly, pour into a food processor & blend until smooth.
  Return to a clean pan & reheat gently. Adjust the seasonings if
  necessary, then stir in the dill. Serve hot, garnished with almonds.
  
  "BBC Vegetarian" January, 1996
 
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