I got this recipe from Jan at the Low Carb Diabetic for Brussels sprouts and cheddar cheese soup. Here is my slightly modified recipe.
3 tbs olive oil
1 onion chopped
2 cloves garlic minced
900 ml low sodium chicken stock
1 package of frozen brussels sprouts warmed up
4 tbs light cream
1 c grated cheddar cheese
1 tsp salt (or to taste)
1/2 tsp pepper
heat oil, saute onions, add garlic. Add sprouts, stock and bring to a boil. Stir in cream, cheese, salt, pepper. Simmer until cheese is melted. Blend with an immersion blender.


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