- Knob Butter
- 1 Medium Onion
- 1 Litre Vegetable Stock
- 150g Soft Cheese (such as Philadelphia)
- 100ml Creme Fraiche
- 1 tablespoon Mustard (Dijon or Wholegrain)
- 1 desert spoon cornflour
I first came across Mustard Soup while on holiday in Spain many years ago, although I believe it’s a Dutch dish by origin. Its unusual name belies its creamy moorish taste. And by gum it’s easy to make.
First melt the butter in a large pan. Chop your onions and soften them in the melted butter. Once soft, add the vegetable stock and simmer for 5 minutes. Then add the flour, soft cheese, creme fraiche and mustard. At this stage I also added a grind of roasted garlic and herb from one of those very convenient grinders – but that’s totally up to your taste.
Mix the soup through, then use a hand blender to blitz to a smooth creamy soup. Let that simmer for a further five minutes and serve.