Brussel Sprout & Almond Soup

  • 1 lb brussel sprouts
  • 3 C stock
  • 1 C milk
  • 1/2 C blanched almonds

Steam the sprouts till tender (or cook in boiling water).  Grind the almonds very finely, then toast until golden.  Puree the sprouts with the stock and about 2/3 of the ground almonds, then add the milk and reheat.  Sprinkle reserved ground almonds on top to serve. You can add a bit more stock or milk to thin the soup if it’s too thick.