- 110 gram coarse Dutch mustard
- 125 gram smoked bacon pieces
- 250 gram creme fraiche
- 1 large floury potato (or use something else to make the soup thicker, such as cornstarch)
- 1 liter chicken stock (store-bought or make your own)
- 1/2 leek
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized pan
- small skillet
- (immersion) blender
Preparation — 10 minutes
PEEL the potato and chop into small pieces and add them to the medium-sized pan along with the chicken stock. The size of the potato pieces will decide how long it takes to cook this soup. CHOP the bacon into small pieces and cook them very crispy in the small skillet. Meanwhile RINSE the leek and chop into very thin rings and set them aside.
Finishing the Dutch mustard and leek soup — 10 minutes
HEAT 1 liter of chicken stock with the potato pieces until the potato is fully cooked. BLEND the chicken stock and potato until it’s smooth. ADD the coarse mustard and creme fraiche. Use a whisk to create a smooth soup and then ADD the crispy bacon. STIR well and season with pepper and salt.
SERVE with raw crispy thin leek rings. If you don’t like raw leek, you can also cook it along with the potato and chicken stock before blending it. Enjoy!