Creamy Brussels Sprouts Soup

Step 1: Base ... In a large soup pot, add the butter and olive oil and bring to medium heat. Then add the onion, fennel, leeks, and garlic, and saute 3-4 minutes - stirring often. Add the brussels sprouts, and cook 2 more minutes, until the sprouts begin to wilt. Then, add the wine, scraping up any bits off the bottom; and cook 1 more minute.

Step 2: Roux and Sauce ... Add the flour to the sprouts, and mix to combine; then, add the broth and whisk until everything is completely mixed through. Next, add the nutmeg, thyme, 1 tablespoon of the parsley, a pinch of salt and pepper, and cook another 10-12 minutes until all the vegetables are tender.

Step 3: Puree ... I like to use my immersion blender right in the pot; but, you can always transfer a few cups at a time, and puree in a 'basic' blender. I like a little texture; so, I don't puree until completely smooth, but that is up to you. If you use a blender, return to the pot once pureed.

Step 4: Finish ... Add the cream, a little at a time until you get the consistency you like. If you like a really 'creamy type' of soup, you can add a bit more. It is really a personal preference. Squeeze the 1/2 lemon, add the remaining 1/2 tablespoon of parsley; and mix to combine. Bring up to medium heat and then reduce to low.

Step 5: Garnish and Serve ... I like a toasted baguette topped with melted swiss or gruyere; a fresh lemon wedge on the side; and, plenty of fresh chives. ENJOY! It is absolutely delicious.