For the soup
|3||roast potatoes roast potato||
|1.5 l l||chicken stock chicken stock||
|4 handfuls handful||leftover sprouts leftover sprout||
|150 g g||frozen peas frozen peas||
|160 g g||ham ham||
|shredded or chopped|
For the toasties
|4 slices slice||crusty bread crusty bread||
|120 g g||gouda cheese gouda cheese||
|a mixture of cheeseboard leftovers|
Brussels sprouts and ham soup with mixed cheese toasties
This Boxing Day soup recipe is the perfect way to turn your leftovers into a warming winter meal. Don't forget to have a jar or two of chutney on hand for smothering your toasties.
- Add a dash of oil to a large saucepan and fry the onions until soft. Add the leftover potato and fry for 1 minute, then pour over the stock and bring to a simmer. Cook for 5 minutes over a medium heat.
- Meanwhile, prepare the toasties. Cut the bread into thin slices and top with enough cheese to cover (a mixture of different cheeses works best for this). Place until a hot grill until melted and bubbling.
- Add the Brussels sprouts and frozen peas to the pan and simmer for a further 2 minutes, then blitz until smooth using a hand blender.
- Season the soup to taste, then divide between bowls and garnish with a handful of ham. Serve hot with the toasties on the side.