Name: Soupe Flamande with Creme Fraiche and Frizzled Brussels Sprouts
Ingredients: 12 oz (350 g) potatoes; 2 large leeks; 12 oz (350 g) Brussels sprouts; 2 oz (50 g) butter; 15 fl oz (425 ml) hot stock made with Marigold Swiss vegetable bouillon powder (I used chicken stock); 1 pint (570 ml) milk; 2 rounded tablespoons crème fraîche; squeeze of lemon juice; salt and freshly milled black pepper; To garnish:; 4 level tablespoons crème fraîche; 8 large sprouts, trimmed and shredded; 2 Tbsp olive oil