Mustard Soup

Ingredients for two

  • 1 small chopped onion
  • 1 tsp butter
  • 1 tsp flour
  • 150 ml white wine
  • 1 apple
  • 250 ml vegetable stock
  • 150 ml creme
  • 1 tbsp 8-Pepper-Cèilidh Mustard
  • Lemon juice, sugar, salt and pepper to taste

Heat the butter and sauté the finely chopped onion.

Add the flour and fry. Slowly deglaze with white wine. Fill up with vegetable stock until you have the desired consistency.

Cut the apple into fine cubes and add it to the soup. Cook it for around 5 minutes. Finally, stir in the mustard and cream and season with a pinch of sugar, a dash of lemon juice. Salt and pepper to taste

Garnished with chives, spring onions, alfalfa sprouts and add some colourful drops of chilli oil.

Enjoy as a starter or light lunch, serve with homemade bread!

Top tip for different toppings
Crispy bacon chips or smoked salmon or chopped beetroot or an egg or-or-or. No limits to your creativity!!

Bon appetite … with Mustheb it tastes better

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