Have been dreading making this soup, and putting it off for a few days. It seemed like a good idea when I found it in the Readers Digest Farmhouse Cookery Book, but the thought of sprouts, ham and cream floating about in a bowl started to seem unappealing, as I began to see it through my children's eyes. However, it turned out to be a real delight - rich yet delicate, with a mustily English undertone. It comes from the Victorian era, commemorating the German side of the Royal family. Here's how I made it
Fry a chopped onion gently in 2 ounces of butter for ten minutes. Add 12 ounces of trimmed, sliced sprouts and two ounces of finely chopped ham. Season and add some gratings of nutmeg. Add about an ounce of flour, stir all around and add two pints of stock (veg or chicken, doesn't matter - apparently the traditional stock is veal), simmer for a few more minutes, blend in a liquidizer, but not for long, so it remains bitty, return to heat and add another two ounces of ham cut into matchsticks, and a dash of double cream. I almost felt it didn't need the cream, it looked pretty creamy already, and ceratinly didn't add the quarter pint of the recipe, so just add what you feel is enough. Serve with croutons.
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