*** This recipe is online at http://orthodoxkitchen.com/recipes/brussel-sprout-soup/ ***

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   Brussel Sprout Soup
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Serves 4-6 

Ingredients
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6 cups vegetable stock
16 oz. brussel sprouts trimmed and roughly chopped
1 tbsp. crushed fennel seeds
1 clove crushed garlic
1 large diced potato
2 tbsp. olive oil
1 onion finely chopped
pinch, grated nutmeg
salt and pepper, to taste


Instructions
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Heat the oil in a pan over medium heat and fry the onion, garlic and potato for
approximately 5 minutes.
Sprinkle in the fennel seeds and fry for about 30 seconds to release flavor. 
Stir in the sprouts and fry for 2 minutes. 
Add the stock and bring to a boil. Season to taste with salt and pepper, then cover and
simmer 15 - 20 minutes till the potatoes are tender. 
Remove from heat and puree about 1/4 of the soup in a food processor or blender and then
return to the pot. Stir in nutmeg and serve.