Russian Brussels Sprouts Soup

L'ecole's Note:

From a very old book of recipes for two people. According to the text, "The fresh sour cream is a must to bring out the delicate flavor of the Brussels sprouts. Be sure to pass the pepper mill."

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 2

• 1 lb Brussels sprout (preferably young ones)
• 2 tablespoons butter
• 3 cups beef stock (or lamb stock if you can get it)
• 3 -4 small potatoes (approximately 3/4 lb.)
• salt
• pepper
• sour cream
• fresh parsley or dill , minced

Directions:

1. Wash and trim the Brussels sprouts. Cut a crosswise incision ½ inch deep in bottom of sprouts and sauté them for 5 minutes in butter.
2. Add heated stock and potatoes (the latter cut in ½-inch dice, lightly sprinkled with salt and pepper).
3. Bring to boil, lower heat, cover and simmer 20 minutes.
4. Adjust seasonings with salt and pepper, and garnish with minced fresh parsley or dill and dollops of sour cream.