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Sprout Soup With Almonds

A warming soup with a subtle flavour, this makes an excellent starter for a dinner party. Made up to two days in advance, this soup can be reheated just before serving.

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50g/2oz butter
1 clove of garlic, crushed
2tsp chopped fresh rosemary
225g/8oz Brussels sprouts, finely shredded
100g/4oz dried ditalini rigati (tiny, short, ridged tubes)
50g/2oz toasted flaked almonds
1.4l/2˝pt vegetable stock
Salt and freshly ground black pepper
60ml/4tbsp single cream
Freshly grated Parmesan cheese, to serve


Serves: 5


Melt the butter in a large saucepan and sauté the garlic and rosemary for about 2 minutes. Add the shredded Brussels sprouts and cook for a further 3-4 minutes, stirring occasionally. Add the ditalini rigati with the flaked almonds. Stir and cook for 1-2 minutes, then stir in the vegetable stock and season with salt and freshly ground black pepper.

Cover the soup and simmer for about 10 minutes, stirring occasionally. Stir in the cream, then serve in individual bowls with freshly grated Parmesan cheese.

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