Brussels Sprout Cream with Nutmeg

A winter classic, full of vitamins and minerals. Enjoy this healthy soup with some croutons or toasted bread…

Ingredients (for 2)

  • 2 cups Brussels sprouts
  • 1/2 cup milk
  • 4 tbsp cooking cream
  • 1/2 tsp nutmeg
  • 1 tbsp parsley
  • 1 tbsp butter
  • salt & black pepper


  • Take a deep saucepan and bring water to a boil
  • Add the Brussels sprouts and simmer for 8-10 minutes, until just done
  • Reserve a quarter of a cup of the boiling water and drain the sprouts in a colander
  • Put the sprouts in a food processor or blender, with the water, butter, cream, nutmeg, and milk; season to taste
  • Mix until semi-smooth, so that the soup still retains some texture
  • Pour in your serving bowls and scatter with some freshly chopped parsley and a good grind of black pepper

Best Served With

Croutons or toasted bread

Tips from the Chef

  • When shopping, to spot the freshest Brussels sprouts, look out for firm sprouts and a white bottom