Why Mustard Soup?
This recipe is dedicated to my uncle, Frans Lugte who passed away today.
I will always remember having mustard soup when I visited Frans and Jan in Assen at their favourite cafe. They would visit this cafe for a coffee and a glass of citrus brandy wine every time they went into town.
I will miss you Frans, thank you for being the biggest fan of my cooking and my blog.
1 litre water
2 chicken or vegetable stock cubes
1/2 cup crème fraiche
2 tablespoons whole grain mustard
125ml smeerkaas (cream cheese; you want it to melt into the soup)
4 tablespoons cornflour
1 spring onion chopped
Bring the water to the boil with the stock cubes. In a separate bowl mix the crème fraiche, smeerkaas and mustard together. Whisk into the stock.
In a small bowl mix together a little of the soup base and the corn starch until it is a smooth paste. Whisk the cornflour mix into the soup and allow the soup to boil once more; continuing to stir. Season with salt and pepper.
To serve, sprinkle with chopped spring onions, a white bread roll and lots of butter.
Serves 4 as a main course.