Creamy mustard soup with ginger strips

Name: creamy mustard soup with ginger strips
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 shallot; 50 g unsalted butter or margarine; 50 g wheat flour; 650 ml water; 1,5 chicken broth tablet; 6 gingerballs in ginger syrup from a jar; 2 el Zaanse mustard; el French mustard; 2 dl slim cream; 2 el ginger syrup

Soup with French and Zaanse mustard.

Ingredients

Directions

Peel the shallot and finely chop. Heat the butter in a pan and gently fry the shallot for about 1 min. Stir the flour through the butter.
Add the water for a dash of water and keep stirring until a smooth, light-bound sauce is formed.
Stir in the water until a slightly bonded soup is formed. Crumble the bouillon tablets above it.
Bring the soup to the boil and simmer gently for about 5 minutes. In the meantime, cut the gingerballs into thin slices and then into thin strips.
In a bowl, stir the mustard with 3 tablespoons of hot soup. Stir in the mustard mixture, cream, ginger syrup and ginger strips.
Season with pepper. Do not let the soup boil anymore.