Brussels sprouts

Brussels Sprout Soup

1 kielbasa, sliced into 1-inch thick rounds
1 medium onion, cubed
1 large potato, cubed
10 ounces Brussels sprouts, trimmed
1 or 2 15-ounce cans chicken stock*

Sauté the onion, potato and kielbasa in a little bit of oil, add the chicken stock and simmer until potato is tender. Save several whole Brussels sprouts and cut them in half. Chop the rest of the sprouts in the food processor into small bits. Add the Brussels sprouts to the soup and cook until the whole sprouts are just tender.

Serves 4.

* Recipe doesn’t give a precise amount, so use your judgment.

From fooddowununder.com.

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