So. Blanch sprouts, fry bacon and onion till soft, add garlic and softened, halved sprouts, fry some more, and then add it all to some heated stock. Chicken in this instance.
Then puree the whole thing until you have a smooth pale green soup to which you may add cream for extra velevetiness, and serve hot with a dollop of creme fraiche and some parsley.
I suspect that even the most hardened sproutophobe would consider eating this, but I would, next time, add less bacon, more sprouts, and perhaps some white wine to deglaze the frying pan.
The chicken liver "sandwiches" were a good complement, although there was some confusion over the status of the sauce with the livers, as it could so easily be confused for soup...
it looks just like an illustration from a book by Marguerite Patten! (god bless her)
The meal was sent on its way with a lovely Vouvray we tasted in Auckland, and liked so much that we bought a case from our friendly, local wine merchant. It's a Marc Bredif 2007 and it makes everything except a big red taste tiny afterwards. Quite superb! Then we had a big red afterwards: A Wolf Blass Cabernet Merlot from 2008. And so to bed.