• Heat 2 Tbsp of the butter with 1 Tbsp olive oil on medium in a heavy bottom soup pot or Dutch oven.
• Add the onion and shallot and saute until soft and translucent - about 6 - 8 minutes. Be careful not to brown them.
• Add the garlic and the Brussels Sprouts (make sure you have set aside 4 halves), and stir to coat with the oil and butter, onions and shallots.
• Stir in the broth, bring to a boil and reduce the heat to low and simmer for about 25 minutes or until the Brussels Sprouts are tender.
• Mix in the ricotta cheese and carefully add all this to a high speed blender and blend until smooth and creamy.
• Season to taste with salt and pepper and add the blended soup back to the pot. Cover to keep warm.
• Thinly slice the 4 Brussels Sprouts halves that you set aside. 
• Heat the remaining 1 Tbsp butter in a frying pan on medium-low heat and add the 4 sliced Brussels Sprouts. Carefully saute these until tender, being careful not to burn them - season them lightly with salt and pepper.

Almonds

• In a small frying pan, add the butter and melt over medium-low heat. 
• Add the sliced almonds, stirring often so the almonds brown lightly.
• Cool by adding the slightly browned almond slices to a plate lined with a paper towel and try to spread them out some.
• Top each portion of soup with some of the almonds and a couple slices of the sauteed Brussels Sprouts.
• Sprinkle a few red pepper flakes on top to add a little color and heat. (optional)