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Brussels Sprout Soup


A creamed soup, sometimes now with a little sugar to counter the bitterness of the sprouts. See: Sprouts

Original Receipt in the 'Tamworth Herald' - Saturday 15 November 1924

SPROUT SOUP. One pound of sprouts, one tablespoonful chopped onion, one quart stock, one gill of milk, half-an-ounce cornflour, pepper, salt and nutmeg to taste. Trim stalks and discoloured leaves from the sprouts, well wash in cold salted water, to which a little piece of soda the size of a pea has been added. When the sprouts and onions are soft, drain and put through a hair sieve. Pour the stock tin the pan, replace the vegetables, then pour in the cornflour, smoothly and thinly mixed with the milk. Re-boil for a minute or two. adding the seasoning. Serve with toast or fried bread.

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