Düsseldorf Mustard Soup
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 leek, large
- 2 tablespoon butter
- 2 tablespoon flour
- 1 liter vegetable stock
- 250 g crème fraîche
- 2 tablespoon mustard, extra hot
- 1 tablespoon mustard, medium hot
- 1 tablespoon mustard, Bavarian sweet
- salt
- 2 teaspoons sugar
- Mustard seeds
- Parsley, smooth, a few twigs
Print Recipe
Pin Recipe Instructions
- Clean the leek and cut into rings. Heat the butter in a saucepan and sauté the leek rings in it. Dust the flour over it, pour in the stock, bring to the boil and cook for about 10 minutes on a low heat.
- Stir in the crème fraiche and mustard and season with salt and sugar to taste. Serve garnished with some mustard seeds and parsley cooked in broth, if desired.
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