1 tablespoon butter

1 medium onion, roughly chopped to large dice

4 cloves garlic, whole

1 pound Queen Victoria Brussels sprouts, washed, dried, trimmed and quartered

4 cups chicken or vegetable stock

1 cup heavy cream

2 teaspoon kosher salt

1/2 teaspoon fresh-ground pepper


Heat butter in large soup pot over medium flame.

Add onion, garlic and Brussels sprouts. Saute, stirring occasionally, until nicely browned, about 20 minutes. Add stock and stir with wooden spoon to loosen brown bits from bottom of pan. Simmer for 20 minutes or until Brussels sprouts are tender.

Remove from heat and puree with a stick blender. Add cream, salt and pepper and return to stove to simmer until thick and creamy, about 30 minutes.