Filter
Reset
Sort ByRelevance
BLUEFIN
Mustard soup
French mustard soup from Dijon mustard.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Wash the leek. Only use light green and white part. Cut the leek finely. Chop the garlic and onion finely.
-
Melt butter in a pan. Fry the leeks, shallots and garlic for 5 minutes on low heat without letting clothes. Change regularly.
-
Stir in flour and cook for 1 min on low heat. Do not let dark colors.
-
Add water for drizzle. Stir until smooth light-bound sauce is formed.
-
Add the bouillon tablets, wine and water. Bring the soup to the boil and simmer gently for about 5 minutes.
-
Stir in whipped cream. Stir in mustard with a few tbsp of soup. Pour mustard with the soup while stirring. Do not let the soup boil anymore.
-
Season with salt and pepper and possibly some sugar. Cut the parsley over the soup. Serve immediately.
Blogs that might be interesting
-
25 minAppetizerfresh white asparagus, dried nutmeg, fresh dill, sour cream, smoked salmon,asparagus with salmon and dill cream -
45 minAppetizerolive oil, pancetta, smoked bacon cubes, onion, garlic, winter carrot, celery, Red pepper, tomato cubes, Meat bouillon, vegetable stock, thyme, rosemary, laurel leaf, (spinach) tortellini, tortellini filled with cheese, balsamic vinegar, basil, Parmesan cheese,tomato soup with celery and tortellini -
30 minAppetizerportobello mushrooms, fresh parsley, Ravioli con funghi porcini, shallot, garlic, olive oil, sherry, 4 formaggisaus, salt and freshly ground black pepper,creamy ravioli with portobello -
25 minAppetizerchicory, Apple, low-fat smoked bacon cubes, butter, flour, chicken bouillon, curry powder, salt,curry-chicory soup with bacon and pieces of apple
Nutrition
225Calories
Sodium36% DV855mg
Fat25% DV16g
Protein8% DV4g
Carbs4% DV11g
Fiber12% DV3g
Loved it