1 ounce Unsalted Butter
1 medium Yellow Onion, finely chopped
2 medium Potatoes, peeled and diced
4 cups Low Sodium Chicken Broth
1 tablespoon Granulated Sugar
1 pound Brussels Sprouts, trimmed and halved
1/2 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1 1/2 cups Light Cream
2 ounces Cooked Ham
1/2 cup Sherry
To a large saucepan, add the butter over medium heat.
Add the onion and sauté until softened.
Add the potatoes, stock, sugar, Brussels sprouts, salt and pepper.
Bring to a boil and simmer for 15 minutes until the sprouts are tender.
Use an immersion blender, add to a blender or food processor to blend smooth.
Return to the pan and stir in the cream, ham, sherry and taste for seasoning, add more salt if needed.