Dutch Mustard Soup

by Niels

INGREDIENTS

  • 1 clove of garlic
  • 2 onions
  • 1 tbsp butter
  • 3-1/3 cup water
  • 3/4 cup cooking cream
  • 1 vegetable bouillon cube
  • 1/2 lb bacon cubes
  • 1 leek
  • 3 tbsp of Cian’s Mustard
  • 1 tbsp cornstarch
  • 1 multigrain baguette
  1. Finely peel and chop the onions and garlic.
  2. Melt the butter in a soup pan and sauté the onion and garlic for 3 minutes.
  3. Pour in the water and the cooking cream and add the vegetable bouillon cube. Bring this to the boil and let it boil for a while.
  4. Fry the bacon cubes crispy in a non-stick skillet in about 8 minutes
  5. Cut the leek in half and clean out the sand. Then cut it in thin slices.
  6. Now add the leek and the mustard and stir. Let it boil for about four more minutes on low fire.
  7. Add the cornstarch with a splash of water in a small bowl and pour it in the soup to thicken it and stir.
  8. Add a pinch of salt and pepper to your taste.
  9. Now serve the soup with some slices of the baguette and you’re ready to let your taste buds tingle. Enjoy!
Serves: 4