ingredients serve 4

1 tablespoon olive oil & extra for drizzling

300cooked Brussels sprouts

2 garlic cloves crushed

650ml vegetable soup

4 tablespoons suingle cream

100gr stirlon cubed ,&extra to serve

. method

heat the oil in a frying pan and fry the onions over a medium heat until soft 8-10 minutes , meanwhile , roughly chop alf 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 , then add the chopped sprouts and stock , cover with a lid and bring to the boil , bring to the boil ; take the pan off the heat and leave to cool slightly .

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

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