And here be the second part of my attempt at budget shopping for the Irish Foodies Cookalong. This is definitely a new one, for me anyway. Soups are one of my favourite meals, both to eat and cook. But, when the boy suggested brussel sprout soup the other day for the cookalong, I nearly fell off my chair. It’s only in the past few years that I have grown to love the annual tradition of gobbling up the brusselers, never had I thought of putting them in a soup. So, thanks to him and his bright ideas this is now one of my favourite soups. It hit the spot.
And, if I am not mistaken, Brussel Sprouts are anti-cancerous. Full of flavanoids and a great anti-oxidant. Look at them there, all bright and green.
I thought, in order to compliment the earthy taste of brusselers that we all know and love, some caramelised onions would sweeten them up perfectly. I usually use red onions for caramelising, but this time I opted for the big white ones.
What I used:
550 g Peeled Brussel Sprouts – 3 Euro
2 Large white onions – 40 Cent
Tspn Thyme – 8 Cent
1 tblspn Kerrygold butter – 50 Cent
1 tblspn Sugar -10 Cent
Peppercorns – 3 Cent
Salt – 2 Cent
2 Kallo Vegetable stock cubes( 1 1/2 litre stock) – 52 Cents
This meal cost 4.65 Euro and was enough to feed 6 hungry mouths.
Begin by slicing the onions and add to a hot pan with butter and a smidgen of olive oil.
Allow the onions to sweat on a low heat for 30 minutes, covered.
Checking on them every so often to make sure they’re not burning.
Sprinkle in the sugar and cover. Cook for a further 15 minutes.
While the onions are cooking, you can chop and half the brussel sprouts.
Add them in to the pan and season with salt and pepper.
Mix it all up and let it stew for a few minutes.
Add in the stock and bring to the boil. Reduce to a simmer and cook for a further 10 minutes.
Serve piping hot with some soda bread ( mine didn’t turn out so well, maybe next time :p)