Verrines of Brussels Sprout Velouté (Creamy Brussels Sprouts Soup)

Serves	8 to 10 small verrines (glasses)
Prep time	10 minutes
Cook time	20 minutes
Total time	30 minutes
Allergy	Milk
Dietary	Vegetarian
Meal type	Appetizer, Snack, Soup, Starter
Misc	Gourmet, Serve Hot
Occasion	Casual Party, Christmas, Formal Party, Thanksgiving
Region	French
By author	Karen Burns-Booth

These elegant little Verrines of Brussels Sprout Velouté are fabulous as part of any festive canapé buffet table.

Ingredients

50g butter, salted butter is best
2 medium potatoes, peeled and cut into small dice
1 large onion, peeled and diced finely
450g cooked Brussels sprouts, cut in half
450mls vegetable or chicken stock
150mls single cream
salt and pepper to taste

Note

These elegant little Verrines of Brussels Sprout Velouté are fabulous as part of any festive canapé buffet table. Can be made with freshly cooked sprouts or leftovers.

Directions

Step 1	Melt the butter in a large pan and add the potatoes and onions - fry them over a gentle heat until they are cooked and soft. Season to taste with salt and pepper.
Step 2	Add the sprouts, and cook them for about 2 to 3 minutes with the potatoes and onions before adding the stock. Cover the saucepan and simmer very gently for about 5 minutes.
Step 3	Allow to cool for 5 to 10 minutes and then liquidise the mixture with a handheld stick blender or in a food processor.
Step 4	Add the cream to the liquidised soup and reheat gently without boiling until the soup is hot.
Step 5	Place a teaspoon in each small water glass and pour or ladle the soup into the glasses.
Step 6	Serve immediately on the buffet table as a canapé verrine with fingers of toast.