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.
Ingredients
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
Salt
Pepper
1 spring onion chopped
Method
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.
Bon Appetite
1 comments:
I must try your Dutch Mustard Soup recipe! My cousins (in The Netherlands) make it for me when I visit.
Dykhuis in Canada
Dijkhuis in The Netherlands
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