4 cups Brussels sprouts
3 cups chicken stock
6 tablespoons butter
3 tablespoons flour
2 cups milk
pinch of nutmeg
1/2 cup heavy cream
2 drops Tabasco (or more if preferred)
salt and pepper to taste
Trim tough outer leaves if sprouts and put and X in each stem. Drop sprouts into boiling chicken broth and simmer until tender, about 10-15 minutes. Blend broths in a food processor, reserving cooking liquid. Melt 3 tablespoon of the butter in a saucepan and stir in four. Blend well. Add reserved liquid, stir rapidly with a whisk, and simmer for about 5 minutes. Add pureed sprouts, milk, and nutmeg. Simmer 5 minutes. Add cream and Tabasco, and salt and pepper to taste. Heat just to a simmer. Swirl in remaining butter and serve hot.