in Germany, Soup Recipes

Apple wine soup with mustard

updated

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Ingredients for 2 servings:

  • 3 shallots
  • 2 tbsp butter
  • 2 tbsp flour
  • 200 ml apple cider
  • 400 ml stock, poultry or vegetable
  • 50 ml milk
  • 1 pinch(s) nutmeg, freshly grated
  • n. B. Salt
  • 1 tbsp mustard
  • n. B. sugar
  • 1 m.-sized carrot(s)
  • 1 m.-sized potato(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

fine soup with the Hessian national drink

Finely dice the shallots and sauté in the butter until translucent. Dust with flour and sauté. Deglaze with the cider and stir until smooth. Add the stock and milk, and season. Use very little or no salt at first, as the mustard also contains salt! Simmer over medium heat for about 20 minutes. Just before serving, stir in the mustard and season with salt and sugar. For garnish, I diced a carrot and a potato, cooked them in salted water, and skewered them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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