Australian Gourmet Traveller - (05)May 2020 (1)

Brussels tops, blue cheese

SERVES 4

The goodness of greens. The savour of cheese.

600 mlmilk
200 gmStilton
2 onions
30 gmbutter
350 gmBrusselssprout tops
TOFINISH

ReservedBrusselssprouts
(fromthetops)
30 gmbutter
100 gm Stilton, crumbled

10 minutes,untiltheonionis

glossyandsweetsmelling,

stirringregularly.Pullthe

sproutleavesfromthemain

stem,settingasideanywhole

tinysproutsyoumayfind.

Removethestemsfromthe

leavesandchopthem,then

stirintotheonions.

3 Placetheleavesontop

ofoneanother,rollthemup,

thensliceintothinshredsand

stirintotheonion.Continue

cookingfor5 minutesuntil

the leaves are bright green

1 Bringthemilktotheboil,

thenremovefromtheheat.

CrumbletheStiltonintothe

milk,coverwitha lid and

leavetoinfuse.

2 Peeltheonions,thenroughly

chopthem.Meltthebutterin

a large,deeppanandaddthe

choppedonion.Frygentlyover

a moderate heat for about

andwilted.Pourinthemilk

andcheesemixtureandbring

almosttotheboil.Ladleinto

a blender,takingcarenot

tooverfill(youwillneedto

dothisintwobatches)and

processtoa thickbutfarfrom

totallysmoothsoup.Check

theflavour,addingblack

pepperif necessary.The

soupis unlikelytoneedsalt.

4 To finish,cutthereserved

sproutsinhalfandfrythem

fora minuteorsointhebutter

untiltheyarebrightand

crunchy.Tossthemwiththe

crumbledStiltonanddivide

between the bowls.

Thisis aneditedextract

fromGreenFeast:Autumn,

WinterbyNigelSlater,

publishedby4thEstate

andavailableinallgood

bookstoresandonline

now for $45.