1/4 lb. salt pork, blanched
1 carrot
1 sm. turnip
1 clove garlic
1 onion with cloves
6 sprigs parsley
1 bouquet garni
6 peppercorns
1 bay leaf
2 tsp. salt

FOR THE SOUP:

2 lb. brussel sprouts
1/2 potatoes
1 onion
4 tbsp. butter
1 1/4 c. milk
Pepper
1/2 nutmeg
1/2 c. light cream
Garnish: 1 c. sliced almonds

For the stock, put 5 cups of water into saucepan and add blanched salt pork; cover and bring to a boil. Peel and slice the carrot and turnip, crush the garlic and add to the stock, along with the clove studded onion, parsley, the garni, peppercorns, bay leaf and salt. Bring to a boil again and remove any scum after a minute or two. Cover and simmer for 1 1/2 hours then strain the liquid through cheesecloth into a measuring cup or bowl. The stock should measure about 4 cups; if less add boiling water. Peel the brussel sprouts and thinly slice the potatoes and onion.

Melt the butter in a large skillet and let the onion and potatoes cook in it slowly for 10 minutes, until they have absorbed the butter but not changed color. Toss the brussel sprouts around with the potatoes and onion, then transfer the contents of the pan to a large saucepan and add the 4 cups of stock and 1 1/2 cups of milk. Bring this mixture to a boil, cover and simmer for 20 minutes. Add freshly ground pepper and more salt. Allow the soup to cool slightly before pureeing in blender. Stir the cream and nutmeg into the soup.