For anyone who is interested in the Brussels Sprout soup recipe... Fry a medium onion in butter until translucent. Add in yesterday's pre-cooked brussels sprouts, along with 1 or two of yesterday's potatoes (to thicken it up). When all mixed, cover with ham stock. Simmer for around 20 minutes. Blend, and just before serving, crumble in STILTON (not cream) to taste. (You may need to reheat it if if it has cooled down, to melt in the stilton). Enjoy...