Leek Cream Soup with Mustard Recipe
A rich, slightly spicy soup with an exquisite taste of leek, thyme and mustard. Very tasty and simple!
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Instructions
  1. Prepare the vegetables: cut the leeks into rings and wash thoroughly, peel the potatoes and cut into cubes, shallots – in small pieces. My vegetables are finely chopped for two reasons: they cook faster, and I like to put some of the finished vegetables and add them to the finished soup so that there are also pieces of potatoes and onions in the soup. In principle, you can chop it quite coarsely.
  2. Fry the shallots with thyme in a frying pan until transparent in a mixture of butter and olive oil. Pour in as much wine as you like, leave the rest to the cook. That is, for myself, my beloved. Do I need to replenish my body’s fluid reserves? But you can, of course, without feeling guilty.
  3. When the wine boils, add the vegetables, broth, salt and pepper if necessary. Cover and cook until tender.
  4. At this time, cut the bacon into cubes and fry until golden brown. I love it when it gets crispy, but it’s a matter of taste. When the wine boils, add the vegetables, broth, salt and pepper if necessary. Cover and cook until tender.
  5. When the vegetables are ready, puree in a blender or using a mixer, after adding parsley. I add a solid amount, as the soup itself is quite pale. Pour the cream and mustard mixture into the puree and bring the soup to a boil.
  6. Already add fried bacon and a fresh sprig of parsley to the plates. For the vegetarian option, it is good to put a couple of pieces of brie or camembert, of course, provided that you used vegetable broth.
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