- 1 small leek
- 2 tablespoons butter
- 2 tablespoons flour
- 4 cups chicken or vegetable broth
- 4 tablespoons of coarse grain mustard
Wash
and thinly slice the leek, white part only. Melt the butter in a pan and slowly
sweat the vegetable. When it starts to release its lovely fragrance, stir in
the flour to make a roux. Carefully continue to stir the butter and flour until
it's come together, much like a paste, until it’s slightly golden. Now add the
broth little by little, all the while stirring, making sure the roux
incorporates all the liquid. Make sure there are no lumps. Bring to a boil, and
boil for a good five minutes, until the soup thickens slightly. Turn down the
heat to simmer, stir in the mustard and stir slowly until it dissolves. Taste.
Adjust the flavor with some more mustard or a bit of salt if needed.
Mosterdsoep can be
served as is, or with some crispy bacon as a garnish.
