1 tablespoon butter
1 tablespoon olive oil
1 small onion, diced
1/4 cup grated carrot
14 roasted garlic cloves, mashed and rough chopped, divided
3 cups Brussels sprouts, washed stem end trimmed and quartered or 3 cups spinach or 3 cups broccoli
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
1 teaspoon dried parsley
6 cups chicken broth or 6 cups vegetable broth
hot pepper sauce
salt
1 cup cream or 1 cup milk
Garnish
fresh parsley
butter
lots of fresh grated black pepper
In a large pot melt butter with the oil.
Saute the onions, carrots and half the garlic for 4 minutes.
Add brussels sprouts, pepper, nutmeg, parsley, broth, pepper sauce and salt if using, bring to a boil reduce heat and simmer for 20-30 minutes.
Add the cream and remaining garlic.
Blend the soup with an immersion blender or carefully in a blender.
Pour into bowls top with a dab of butter and lots of fresh grated pepper.
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