Does anyone know how to make Mustard Soup?!
INGREDIENTS
1 1/2 pounds leeks, sliced
1 onion, chopped
1 potato, cubed
1 carrot, chopped
1 tablespoon margarine
1 tablespoon olive oil
1 1/4 teaspoons prepared mustard
2 teaspoons cornstarch
1/2 cup water
salt and pepper to taste
1 teaspoon white sugar
5 cups water
1 cube vegetable bouillon
1 cup heavy whipping cream
1/8 cup shredded Gruyere cheese
1/4 cup shredded Cheddar cheese
DIRECTIONS
In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
Answers: Cheesy Leek and Mustard Soup
INGREDIENTS
1 1/2 pounds leeks, sliced
1 onion, chopped
1 potato, cubed
1 carrot, chopped
1 tablespoon margarine
1 tablespoon olive oil
1 1/4 teaspoons prepared mustard
2 teaspoons cornstarch
1/2 cup water
salt and pepper to taste
1 teaspoon white sugar
5 cups water
1 cube vegetable bouillon
1 cup heavy whipping cream
1/8 cup shredded Gruyere cheese
1/4 cup shredded Cheddar cheese
DIRECTIONS
In a large pot over medium heat, saute the leeks, onion, potato and carrot in the butter or margarine and the olive oil for 10 minutes, or until all vegetables are tender.
Mix the mustard powder and cornstarch with the 1/2 cup water to make a thin paste. Set aside.
Season the vegetable mixture with salt and pepper and sugar. Stir in the mustard-water mixture and the 5 cups water. Bring mixture to a boil. Stir in the bouillon cube, reduce heat and simmer for about one hour, until reduced by half.
Using a hand blender or upright blender, puree mixture until frothy but not completely smooth.
Return this to the pot and bring to a boil. Stir in the heavy cream, Gruyere and Cheddar cheeses. Heat until cheeses melt, do not boil. Serve hot.
my god my fellow person...there has to be a soup kitchen down the street...or atleast a food pantry ! do you need clothes also ?
Dutch Mustard Soup
4 cups water
2 vegetable bouillon cubes
1/2 cup creme fraiche
2 tablespoons coarse grain mustard, with whole mustard grains
1/2 cup spreadable soft cheese, you want it to melt well
4 tablespoons cornstarch
salt and pepper
1 spring onion, chopped
Bring water to boil.
Add creme fraiche, mustard and cheese.
Stir until smooth.
Add cornstarch.
Continue stirring.
When soup thickens, add salt and pepper to taste.
Garnish with chopped spring oniom
sorry i don't know how/ are you for real
Zaansemosterdsoep (Dutch Mustard Soup)
1 litre water
2 chicken or vegetable broth cubes
125 ml (1/2 cup) creme fraiche
2 tablespoons mustard, with whole mustard grains
125 ml cream cheese
4 tablespoons cornstarch
salt and pepper
1 spring onion, chopped
bacon bits
Bring water to boil. Add creme fraiche, mustard and cheese; whip until smooth. Add cornstarch. When the soup thickens, add salt and pepper to taste. Garnish with onion. Serve with bacon bits on the side.