- 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.