75g salted butter
350g potatoes - peeled and chopped
350g onions - choppped
850ml stock (veg / chicken)
150ml cream
salt and freshly ground black pepper
Cook brussels sprouts - boil or steam.
Melt butter in a big saucepan, then add potatoes and onions. Cover and cook for 10 minutes on a low heat.
Add stock to saucepan, cover and simmer for 10 minutes.
Add the cooked brussels sprouts and bring back to boil, then cover and simmer for 5 minutes.
Whizz well in a blender until smooth, add cream and season.
Serve.
