1 lb. Brussels sprouts
1 tbsp. vegetable oil
1 sm. onion, chopped
2 tbsp. medium-dry sherry (optional)
3 c. chicken broth
Freshly grated nutmeg
Salt & pepper

Preheat the oil in a saucepan, add the onion and cook gently for 5 minutes, until soft and lightly colored, but not brown. Stir in sherry, if using, then add broth. Bring to a boil, add the sprouts, a pinch of nutmeg and salt and pepper to taste. Lower the heat slightly, cover and simmer for about 30 minutes. Pass the soup through a strainer, or leave to cool slightly, then puree in a food processor. Return the soup to the rinsed-out pan and warm through. Taste and adjust seasoning. Sprinkle nutmeg or croutons on each serving. Alternately, swirl a little light cream in the soup before serving. Serves 4.