Saxe-Coburg Soup

This is a thick, creamy soup made, improbably, from Brussels sprouts. The name is allegedly in honour of Prince Albert. Serves 6


1 oz butter
1 medium-sized onion, finely chopped
2 medium-sized potatoes, peeled and diced
4 cups chicken stock
1 tablespoon sugar
10 oz package frozen brussels sprouts
1.5 cups light cream
0.25 cup sherry
2 oz cooked ham, finely diced
Salt and pepper

In a large saucepan, melt the butter and saute the onion gently until it's soft but not brown. Add the potatoes, sugar, stock, and sprouts. Bring to a boil, lower the heat, cover and simmer for about 15 minutes, until the vegetables are soft. Turn off the heat.

Puree the soup in a blender and return it to the saucepan. Stir in the cream, ham and sherry, and season to taste. To serve hot, reheat gently (don't let it boil); to serve cold, cover and refrigerate for a few hours before serving.