2 c. chicken bouillon or stock
1 1/2 c. seedless green grapes
3 tbsp. butter
3 (10 oz.) pkg. frozen Brussells sprouts or 2 lb. fresh
1/8 tsp. white pepper

Bring stock to boil in large saucepan. Add sprouts; cover and cook over low heat 5-10 minutes or until sprouts are almost tender. Stir in grapes, butter, and pepper. Cook 5-7 minutes longer. Drain and reserve stock for later use in soups and sauces. Serves 6-8.