Groninger mustard soup

Ingredients

• 40 g butter
• 1 large onion, finely chopped
• 2 cloves garlic, finely minced
• 40 g flour
• 1.2 liters chicken stock (from cubes or homemade)
• 4 tbsp whole-grain mustard (preferably Groninger mustard)
• 150 ml heavy cream
• 1 smoked sausage (rookworst) (approx. 300 g)
• Salt and freshly ground black pepper to taste
• 1 tsp lemon juice
• Fresh chives, finely chopped, for garnish

Instructions

1. 1

   Melt the butter over medium heat in your soup pot. Gently sauté the onion and garlic until translucent, about 4 minutes.Add the flour and stir well. Let the mixture cook for 1 to 2 minutes so the raw flour taste disappears.Pour in the chicken stock ladleful by ladleful while stirring. This prevents lumps and gives you a smooth base.Bring the soup to a boil and let it simmer gently for 10 minutes. Stir occasionally.Add the whole-grain mustard and the heavy cream. Stir well and taste. Add more mustard if you like it spicier.Season with salt, pepper and a splash of lemon juice. Let the soup warm through for another 5 minutes without boiling.Meanwhile, slice the smoked sausage (rookworst) and briefly warm the slices in a dry frying pan, or add them to the soup for the last 5 minutes.Ladle the soup into deep plates or bowls. Distribute the smoked sausage slices on top and garnish with fresh chives and, if you like, an extra spoonful of whole-grain mustard.