Mustard Soup Food

MUSTARD SOUP

Steps:

• Gently fry the onion, leek and garlic in the butter and oil until softened.
• Pour in the stock, cream and mustard and let the soup simmer for 10 minutes or until the vegetables are cooked.
• Blend the soup in a food processor until smooth and return it to the pot to heat through.
• The soup can be thickened by preparing a slurry comprising 2 parts water to 1 part cornstarch.
• Serve immediately with your favourite bread.

MUSTARD SOUP

Steps:

• In a hot pan glace onion and garlic in the oil until golden.
• Add soup and bring to boil.
• Add cream and mustard for taste.

HONEY MUSTARD SOUP WITH CHICKEN

Steps:

• Either use left over chicken and canned broth or poach chicken in 1 pint of water and use cooking liquid as the broth-- If using the cooking water as broth, flavour by adding chopped celery and carrots for a better tasting broth.
• Put the broth and mustard in a sauce pan and simmer until the honey is blended with the broth.
• Add some freshly cracked white pepper and a bit of nutmeg or cinnamon. Add the frozen peas to the pan and then remove from heat. Mix the cream and cornstarch well and add to the pan.
• Add in the cooked cubed chicken and then put the pan back on low heat; stir until thickened slightly.
• Try with cinnamon raisin bagel bites or croutons.
• Keep the heat gentle as you do not want to curdle the cream. Everything is cooked already, so nothing needs to be boiled.

DUTCH MUSTARD SOUP (ZAANSE MOSTERDSOEP)

Steps:

• Bring water to boil.
• Add creme fraiche, mustard and cheese.
• Stir until smooth.
• Add cornstarch.
• Continue stirring.
• When soup thickens, add salt and pepper to taste.
• Garnish with chopped spring oniom.