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Brussels Sprout Soup

1 tb Olive oil
1 Onion, finely chopped
4 Garlic cloves, crushed
2 md Potatoes, diced
2 ts Mustard, prepared
2 pt Stock
12 oz Brussels sprouts
1 tb Dill, chopped
2 tb Almonds, toasted & chopped
Salt & pepper

Heat oil & saute the onion & garlic until softened. Add potatoes & continue to saute, stirring constantly, for three minutes.

Stir in the mustard & then pour in the stock, followed by the sprouts & salt & pepper. Bring to a boil, reduce heat & simmer for 10 to 15 minutes until the vegetables are tender.

Let cool slightly, pour into a food processor & blend until smooth. Return to a clean pan & reheat gently. Adjust the seasonings if necessary, then stir in the dill. Serve hot, garnished with almonds.

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