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BLUEFIN
Mustard soup
French mustard soup from Dijon mustard.
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Ingredients
Directions
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Wash the leek. Only use light green and white part. Cut the leek finely. Chop the garlic and onion finely.
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Melt butter in a pan. Fry the leeks, shallots and garlic for 5 minutes on low heat without letting clothes. Change regularly.
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Stir in flour and cook for 1 min on low heat. Do not let dark colors.
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Add water for drizzle. Stir until smooth light-bound sauce is formed.
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Add the bouillon tablets, wine and water. Bring the soup to the boil and simmer gently for about 5 minutes.
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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.
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Season with salt and pepper and possibly some sugar. Cut the parsley over the soup. Serve immediately.
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Nutrition
225Calories
Sodium36% DV855mg
Fat25% DV16g
Protein8% DV4g
Carbs4% DV11g
Fiber12% DV3g
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