1 tb Olive oil
1 ea Onion, finely chopped
4 ea Garlic cloves, crushed
2 md Potatoes, diced
2 ts Mustard, prepared
2 pt Stock
12 oz Brussels sprouts
1 tb Dill, chopped
2 tb Almonds, toasted & chopped
Salt & pepper

Heat oil & saute the onion & garlic until softened. Add potatoes &
continue to saute, stirring constantly, for three minutes.

Stir in the mustard & then pour in the stock, followed by the sprouts
& salt & pepper. Bring to a boil, reduce heat & simmer for 10 to 15
minutes until the vegetables are tender.

Let cool slightly, pour into a food processor & blend until smooth.
Return to a clean pan & reheat gently. Adjust the seasonings if
necessary, then stir in the dill. Serve hot, garnished with almonds.

“BBC Vegetarian” January, 1996