Summary

Ingredients

• 4 shallot (s)
• 2 carrot (s)
• 1 leek
• 1 piece (s) celery
• 4 root / s parsley
• 2 cloves garlic)
• 1.2 liters meat broth
• 400 ml cream
• 4 tablespoon butter
• 300 g mustard (Dijon)
• salt and pepper
• Potato flour, for setting

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Instructions

1. Cut the shallots, carrots, celery, parsley root and garlic into fine cubes and fry lightly in butter. Add the meat stock and stir in the mustard. Then cook the vegetables al dente. Cut the leek into fine rings, add and everything is short! Boil. Add the cream, season to taste and, if necessary, thicken with starch.