Dutch mustard and leek soup is super quick and has a rich and creamy flavor. Made with coarse mustard for a perfect texture. Ready in 20 minutes.
The main thing:
Other stuff:
Made by Véronique
Published at 2016-10-13, this recipe is for 4 people and takes 20 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 23-01-2022
View the original recipe via:
https://ohmydish.com/recipe/dutch-mustard-and-leek-soup
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.
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 fraîche.
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!