Dijon mustard soup

Ingredients for 8 servings:

• 4 shallots
• 2 carrots
• 1 stalk(s) leek
• 1 piece(s) celery
• 4 roots of parsley
• 2 garlic cloves
• 1.2 liters of meat broth
• 400 ml cream
• 4 tbsp butter
• 300 g mustard (Dijon)
• salt and pepper
• Potato flour, for binding

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Finely dice the shallots, carrots, celery, parsley root, and garlic and lightly fry in butter. Add the meat broth and stir in the mustard. Then cook the vegetables until al dente. Slice the leek into thin rings, add them, and bring everything to a boil briefly. Add the cream, season to taste, and thicken with cornstarch if necessary.