A warming and filling mustard soup. A surprising recipe that everyone will enjoy
Mustard soup is a particularly distinctive first course, combining spiciness with the sweetness and creaminess of cream. It pairs beautifully with crispy croutons and a pinch of cheese like cheddar or Parmesan. It's the perfect choice for colder days – the soup pleasantly warms you up even on frosty evenings.
Ingredients · Servings 5-6 people
- 1 liter of chicken or vegetable broth
- 150 ml of whipping cream 36%
- 1 onion
- 2 cloves of garlic
- 2 medium potatoes
- 2 tablespoons of sarepska mustard
- 2 tablespoons of butter
- 1 tablespoon French mustard
- 1 tablespoon Dijon mustard
- 1 tablespoon of rapeseed oil
- 1 teaspoon of honey
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- 1 pinch of turmeric
- chives to serve
- croutons to serve
Method · 1 h
- Dice the onion and finely chop the garlic. Peel the potatoes and cut them into small cubes.
- Heat the butter and oil in a pot. Add the onion and sauté for a few minutes until translucent. Add the garlic and continue sautéing for an additional 30 seconds, being careful not to burn it.
- Add the potatoes and broth. Cook for about 15-20 minutes, until the vegetables are tender.
- Remove the pot from the heat and stir in the mustard. Blend the soup until smooth, leaving small pieces of potato.
- Add the cream and honey. Season to taste with salt, pepper, and turmeric. Reheat over low heat, but do not boil too much to prevent the cream from curdling.
- Taste the soup – if it's too spicy, add a dash of cream. If it's too mild, add half a teaspoon of your favorite mustard.
- Serve the mustard soup warm immediately after preparation, preferably with chopped chives and croutons. Store leftovers in the refrigerator and use within 3 days.
!["What ingredients do you always keep in stock?" <40,934 votes> [Tell us! Everyone's Clothing, Food, and Shelter "Everyone's Lifestyle Survey Team" Results Announcement, 667th Edition]](/static/img/a6a5b0a55d540fea_p.webp)