Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 leek
- 2 tablespoon butter
- 2 tablespoon flour
- 1 liter vegetable broth
- 250 g crème fraîche
- 2 tablespoon mustard, extra aromatic
- 1 tablespoon mustard, medium hot
- 1 tablespoon mustard, Bavarian sweet
- Salt and pepper, from the mill
- 2 teaspoons sugar
- 1 tablespoon mustard seeds
- parsley
Print Recipe
Pin Recipe Instructions
- Clean, wash and cut the leek into rings, put some aside.
- Heat the butter, sauté the leek, dust the flour over it, pour in the stock, bring to the boil and cook for 10 minutes on a low heat.
- Stir in the creme fraiche and mustard. Season to taste with salt, pepper and sugar. Garnish the soup with mustard seeds, parsley and leek rings cooked in broth.
- Serve with baguette
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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