Ingredients

1 Tbsp. olive oil
1 each onion, finely chopped
4 each garlic cloves, crushed
2 medium potatoes, diced
2 tsp. mustard, prepared
2 pint stock
12 ounce Brussels sprouts
1 Tbsp. dill, chopped
2 Tbsp. almonds, toasted and chopped
salt and pepper

Cooking Instructions

Heat oil and Saute the onion and garlic until softened. Add potatoes and continue to Saute, stirring constantly, for three minutes. Stir in the mustard and then pour in the stock, followed by the sprouts and salt and pepper. Bring to a boil, reduce heat and simmer for 10 to 15 minutes until the vegetables are tender. Let cool slightly, pour into a food processor and blend until smooth. Return to a clean pan and reheat gently. Adjust the seasonings if necessary, then stir in the dill. Serve hot, garnished with almonds.
 
 
"Give us this day our daily bread." (Matthew 6:11)