1 lb. Brussels sprouts
3 tbsp. butter
Seasoning

Coarsely chop sprouts, including outside leaves. Simmer in 2 tablespoons butter with lid on, stirring occasionally, until they are soft but not fried. Add salt, pepper and 2 1/4 pints water and cook gently about 30 minutes until sprouts are soft (frozen ones take less time).

Remove sprouts and puree in blender. Reheat in own stock with tablespoon butter added. Serve with sour cream. Don't tell people what soup is made from. Let them guess (they never do).