Mustard Soup

Ingredients

• 1 large onion
• 2 cloves garlic
• 50 g butter
• 50 g flour
• 1.5 liters chicken stock (from cubes or fresh)
• 3 tbsp whole-grain mustard
• 2 tbsp Dijon mustard
• 150 ml heavy cream
• Salt and freshly ground pepper to taste
• Fresh chives, finely chopped (for garnish)
• 150 g smoked sausage or cooked ham, sliced (optional)

Instructions

1. 1

   Finely chop the onion and garlic. Heat the butter in the soup pot over medium heat and sauté the onion and garlic for about 3 minutes until soft and translucent.Add the flour and stir well. Cook this mixture for 1 to 2 minutes so the flour cooks through and you get a nice roux.Pour in the chicken stock in batches while stirring. This prevents lumps and gives you a smooth base.Bring the soup to a boil, then let it simmer gently over low heat for 10 minutes.Add the whole-grain mustard and the Dijon mustard and stir well. Taste and decide how much mustard you prefer.Pour in the heavy cream and warm the soup for another 5 minutes over low heat. Do not let it boil once the cream has been added.Season with salt and freshly ground pepper. Serve the soup in deep plates or bowls and garnish with fresh chives and optionally a few slices of smoked sausage or cooked ham.