Creamy soup is a typical Dutch dish in winter. One of the delicious soup I tasted this winter was onion mustard soup. It's tasty, creamy and quite filling for my little Asian tummy. Here is the recipe for you to try :
Ingredients :
3 small (or 1 big) onion, sliced
2 garlic cloves, chopped
1 oz butter (25gr)
3 tbsp flour
3 cups water
1 chicken bouillon cube
2 tablespoon coarse mustard
2 tablespoon cream
balsamic vinegar
pepper
salt
1 tablespoon fresh spring onion, thinly sliced for garnish
Optional: white wine vinegar
Directions:
- In the pan, heat the butter and cook the onions until soft, in about 5 minutes. Do not to let them brown, add the garlic, stir and saute for 1 more minute.
- Add the flour and cook for 2 minutes to neutralize the rawness.
- Pour in the water, crumble in the chicken bouillon cube and bring it to a boil.
- Simmer the soup on low to medium heat, for 15 to 20 minutes. Until the onions are nice and soft.
- Season with salt, pepper and a tiny splash of balsamic vinegar. If you like, add about 2 tablespoon of white wine vinegar for a bit of a kick, but this is optional. Stir in the coarse mustard.
- Add 2 tablespoon cream, stir gently on small fire. Do not let the soup boil after you’ve added the cream.
- Turn off the fire.
Serving direction :
Serve in a medium bowl, garnish with sliced spring onion; with some garlic bread. Lekker!