** Saxe-Coburg Soup (brussels sprouts creamy soup)

• 3 Tbsp unsalted butter
• 12oz Brussels sprouts, trimmed, chopped, and blanched in boiling water for 2 minutes
• 1/2 large yellow onion, chopped
• 1 medium potato, peeled and diced
• 2 Tbsp flour
• 1/2 Tbsp white sugar
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 2 cups vegetable stock
• 1/4 cup sherry

In a medium-large pot, melt butter over medium-low heat. Add the chopped Brussels sprouts, onion, and potatoes, then cover the pot and let sweat for 15 minutes. The vegetables should not color but should soften. Stir in the flour and sugar, and allow them to soften.

In a small pot, mix together cream and milk. Bring to a boil, then allow to cool slightly. Add milk mixture to soup, followed by vegetable stock.

Bring soup to a boil, then reduce heat to low and let simmer, partially covered, for 25-30 minutes or until the vegetables are incredibly tender.

Remove the soup and puree it in small batches with an immersion blender or food processor.

Serve the soup in a classic "no-handled" cream cup with saucer.

Makes 4 servings, 11 WW PointsPlus each.