Summary

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

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Instructions

1. 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.
2. 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.