Instructions: Saute the onion and potato and Kielbasa in a little bit of oil, add the chicken stock and simmer til potato is tender. Save several whole brussel sprouts and cut them in half. Chop the rest of the brussel sprouts in the food processor into small bits.

Add the brussel sprouts to the soup and cook until the whole brussel sprouts are just tender. Serve giving each bowl of soup a few of the whole sprouts as garnish.

NOTES : This is wonderful on a cold winter evening. Fast and tasty even if you think you hate Brussel Sprouts. I promise.

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