Mustard soup with leek and ham

Name: mustard soup with leek and ham
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 250 g mushrooms; 2 el sunflower oil; 150 g sliced onions; 300 g sliced leek; 1,5 liter tap water; 2 chicken broth tablet; 215 g dijon mustard; 450 g chilled little newborns; 150 g hamham

Soup of mustard, mushrooms and leeks, with crispy ham

Ingredients

250 g mushrooms
2 el sunflower oil
150 g sliced onions
300 g sliced leek
1,5 liter tap water

2 chicken broth tablet
215 g dijon mustard
450 g chilled little newborns
150 g hamham

Kitchen Stuff

1 paper towel
1 blender

Directions

Halve the mushrooms. Heat the oil in a soup pot and fry the mushrooms with the onion and leek for 1 min. On high heat.
Add the water, the bouillon tablets, mustard and potatoes and bring to the boil. Cook for 10 minutes on medium heat.
Meanwhile, cut the ham into strips. Heat a frying pan without oil or butter and fry the ham over a high heat for 3 minutes.
Remove the ham from the pan and drain on kitchen paper.
Take the soup pot off the heat and puree the soup with the hand blender. Sprinkle with the leek and ham.