Potato, carrot and mustard soup

Ingredients for 6 servings:

• 1 kg carrot(s) with carrot tops
• 1 kg potatoes
• 5 onions
• 1 tbsp, heaped mustard seeds, yellow
• 1 tbsp, heaped mustard seeds, black
• 1 tbsp coriander seeds
• e.g. vegetable broth
• 3 tbsp mustard, medium hot
• 2 tbsp cream cheese
• e.g. parsley
• e.g. chives
• 300 g smoked bacon
• 1 stale roll
• butter
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Peel and chop the onions. Peel and chop the carrots and potatoes as well. Sort the carrot tops and reserve any crisp, young shoots. The smaller the pieces, the less time they need to soften. In a large pot, sauté the diced onions in a little butter until translucent, then add the mustard and coriander seeds until they begin to pop. Add the carrots and potatoes and add broth until well covered. Simmer gently until the vegetables are tender. Add the mustard and cream cheese and puree everything. If the mixture is too thick, you can “thicken” it a bit with broth. Keep it warm in a covered pot or let it simmer on low heat, stirring frequently to prevent sticking. Remove the rind from the bacon and cut it into small pieces. If you like, you can add the rind to the potato and carrot mixture beforehand and cook it with the vegetables. Just remove it from the pot before puréeing. Now, fry the bacon in a pan over low heat and then add it to the potato and carrot soup. Cut the bread roll into small croutons. Melt plenty of butter in the pan in which you previously fried the bacon and fry the bread roll until golden brown. Remove from the heat. Finely chop the parsley, chives, and the reserved carrot tops and season the soup with salt and pepper. Ladle into deep bowls, garnish with the croutons, and serve hot.