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Saxe Coburg

ingredients

serves 8
1 onion, finely chopped
2 tbsp oil
12 oz (350 g) sprouts, trimmed and finely sliced
2 oz (50 g) ham, finely chopped
1 tbsp flour
1/2 teaspoon (2.5 ml) ground nutmeg
2 pints (1.2 litres) chicken stock
2 oz (50 g) cooked ham, cut into strips

to garnish:

Greek yogurt, pine kernels, fresh parsley sprigs

method

1. Fry onion in oil in a large pan for minutes. Add sprouts and ham. Cook for a further 5 minutes. Add flour, nutmeg and seasoning. Gradually stir in stock, bring to the boil, cover, then simmer for 10 minutes.

2. Place in a liquidiser or processor and blend until smooth.

3. Reheat gently without boiling. Stir in ham strips just before serving.

4. Garnish each soup bowl with a spoonful of yogurt, a few pine kernels and a sprig of parsley.

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