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
Greek yogurt, pine kernels, fresh parsley sprigs
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.