1 (10 oz.) pkg. frozen brussels sprouts, thawed and halved
1/2 pt. sour cream
Salt and pepper, to taste
1 3/4 c. chicken stock

Combine brussel sprouts in blender with sour cream, salt, and pepper. Blend until pureed. Add chicken stock and blend thoroughly. Heat in saucepan. Do not boil. Serve hot. 6 servings.