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Catherine Phipps's avatar

It depends on the texture you want - and are you going to pressure cook the soup? If so, for how long?

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Catherine Pritchard's avatar

I’ll give them a go. I’ve ordered from Ocado and will try your recipe. I’m not sure I will convince Mike who thinks Brussels sprouts are the work of the Devil. I had to laugh reading the preamble to your recipe. It took me right back to the 1950s when my mother used to insist we drank cabbage water whenever she cooked it (fairly frequently) she was convinced it staved off colds.

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