CAMELOT FANTASIES

Saxe-Coburg soup

Preparation time: 30 minutes
Cooking time: 35 minutes

Ingredients for four to six

4 oz. (100/125g.) lean ham
2 oz. (50g.) butter
1 small onion, peeled and finely chopped
12 oz. (350g.) Brussels sprouts, trimmed, washed and thinly sliced
Salt and freshly ground black pepper
1/4 teaspoon grated nutmeg
1 tablespoon plain flour
2 pints (1.1 litres) stock
1/4 pint (150m.l.) double cream
Croutons

Chop half the ham very finely. Heat the butter in a heavy-based, medium saucepan and cook the onion in it over a low heat for 10-15 minutes, until soft and transparent. Add the sprouts and chopped ham and stir over a low heat until all the butter has been absorbed.

Season with salt, pepper and nutmeg and sprinkle on the flour. Mix it in well, then gradually add the stock, stirring well over a medium heat until the soup comes to the boil. Simmer for 6 minutes, then pass the soup through a fine sieve or food mill and return the puree to a clean pan.

Cut the remaining ham into very thin matchstick strips and add it to the soup. Stir in the cream. Heat through, adjust the seasoning, and add some extra stock or a little milk if the soup is too thick. Serve garnished with crisp croutons.