in Soup Recipes

Düsseldorf mustard soup

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Ingredients for 4 servings:

  • 1 stalk(s) leek, large
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 liter vegetable broth
  • 250 g crème fraîche
  • 2 tbsp mustard, extra hot
  • 1 tbsp mustard, medium hot
  • 1 tbsp sweet Bavarian mustard
  • Salt
  • 2 tsp sugar
  • n. B. Mustard seeds
  • n. B. Parsley, smooth, a few sprigs

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Clean the leeks and slice them into rings. Heat butter in a saucepan and sauté the leek rings. Sprinkle with flour, pour in the broth, bring to a boil, and simmer for about 10 minutes over low heat. Stir in the crème fraîche and mustard and season to taste with salt and sugar. If desired, garnish with some mustard seeds cooked in the broth and parsley to serve.

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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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