ingredients

1 tablespoon olive oil &extra for drizzling

2 medium onions , chopped

300gr cooked Brussels sprouts

2 garlic cloves crushed

650ml vegetable stock

4 tablespoon single cream

100gr stirlon cubed & extra to serve

. heat the olive oil in a pan and fry the onions over a medium heat until soft 8-10 minutes .

meanwhile , roughly chop , half the sprouts and cut the rest into halves or quarters depending on the size

add the garlic to the pan and stir fry for 1 minutes then add the chopped sprouts and stock , cover with the lid and bring to a boil; take the pan off and the heat and leave to cool slightly .

Puree the soup , stir in the cream , remaining sprouts, cheese and some season into the pan and simmer for 2-3 minutes or until the cheese has melted . serve with a drizzle of oil and scattering of extra cheese .

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