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Sweet Onion and Sprout Soup

This is a really good soup, with all the fresh, nutty flavor of Brussels sprouts tempered by the sweetness of slowly cooked onions. Puréeing the soup in a blender will give you a smooth, almost velvety consistency, while using a food processor or immersion blender will render the texture a bit coarser. Serve drizzled with cream or swirled with sour cream for a warming, comforting supper.

Sweet Onion and Sprout Soup

1 lb. onions, halved and sliced (3 medium)
1 oz. butter (2 tbs.)
1 tbs. caster sugar
1 lb. Brussels sprouts, trimmed and halved
1 generous sprig fresh thyme
4 cups chicken or vegetable stock
heavy cream or sour cream, to serve

Put the onions and butter in a large saucepan. Cover and sweat over a gentle heat for 30-40 minutes, until the onions are incredibly tender and soft. Sprinkle in the sugar and cook, uncovered, for another 10-15 minutes, or until the onions are lightly colored and jammy looking.

Add the sprouts and thyme, then pour in the stock. Bring to a boil, then simmer for 10-12 minutes until the sprouts are just tender. Discard the thyme and puree the soup, in two batches if necessary. Check seasoning and add pepper and salt to taste.

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