Instructions:

Yield: 4 servings

1 tbsp Olive oil
1 ea Onion, finely chopped
4 ea Garlic cloves, crushed
2 med Potatoes, diced
2 tsp Mustard, prepared
2 pt Stock
12 oz Brussels sprouts
1 tbsp Dill, chopped
2 tbsp 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.