1/2poundbrussels sprouts,stems removed and leaves removed
salt and pepper to taste
Heat a large stock pot over medium heat and add olive oil and butter. Once melted, stir in the onion with a pinch of salt and cook until softened, about 5 minutes. Add the potatoes and enough stock to cover the potatoes – starting with 4 cups and using more if needed. Bring the mixture to a simmer. Cover and cook until the potatoes are tender and falling apart, about 20 to 30 minutes. Turn off the heat.
Carefully add the mixture to a blender. Squeeze out the roasted garlic cloves and add them to the blender too. Puree the soup until totally creamy and smooth. Pour the mixture back into the pot and heat over low heat. Add the cream, salt and pepper. Taste and season additionally with salt and pepper if needed.
Serve the soup and drizzle the chili oil on top. Add the brussels as garnish and eat!
While the potatoes are simmering, heat a pot over medium heat and add the vegetable oil. Attach a candy thermometer if you have one – you want the temperature to be around 325 to 350 degrees – no higher! Add the brussels sprouts leaves a few handfuls at a time and fry until crispy, about 2 to 3 minutes. Remove with a slotted spoon and place on a paper towel to drain, covering with salt and pepper.