dash olive oil
½ onion, chopped
100g/3½oz Brussels sprouts, quartered
1 garlic clove, chopped
300ml/½ pint hot chicken or vegetable stock
100ml/3½fl oz double cream
55g/2oz cheddar cheese, grated
salt and freshly ground black pepper
Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened.
Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well.
Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes.
Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve.
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