Cut the mustard

I must admit, I’m a big fan of mustard. I try to use this ingredient a lot of times. This time I made a mustard soup, inspired by The Daily Spud.

Like I said, I always try to create a lot of dishes with mustard as ingredient. I even once tried to make my own mustard. Which reminds me, I have to make a new mustard soon.

Now back to the soup of the day, the mustard soup. I used some potatoes & leeks which gave it a fairly thick structure. I also added some bacon for a crispy taste. Together with some grilled bread with cheese and crème fraîche this soup clearly cut the mustard…

Mustard Soup

Ingredients (serves 4)

2 potatoes
2 leeks
beef fond


Chop the leeks, bacon and potatoes in pieces. Add the bacon to a pan and fry it until crisp. In the meanwhile bring 1 liter water to the boil with the fond. Add the potatoes and leeks and simmer for about 30 minutes or until the potatoes are good.

Just like The Daily Spud I used an immersion blender to create the smooth texture. After that you can add the bacon and some tablespoons of mustard to your own taste. I used pretty mild mustard and added 3 tablespoons. I served the soup together with some grilled bread and some crème fraîche. So simple but yet such a great taste!

Recipe source: The Daily Spud



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