Mustard-Leek Soup

Put a big pan for the soup on the stove and add some oil of butter. Peel the onion and the garlic. Chop the onion. Cut the garlic in half, remove the root. Chop the rosemary.

Remove the endings of the leeks. Wash the leek and cut the leek into thin rings.

Once the butter is melted, you can add the onion, rosemary and squeezed garlic. Bake everything for 2 minutes before adding the leek. Fry the leek for a couple of minutes until they glaze up. Heat everything up and add the white wine, let it boil and let the wine vaporize.

Once most of the wine has vaporized, add the mustard, 100 ml of the whipped cream and the grinded mustard seeds. Stir well and heat the stove up. Add the vegetable broth. Heat up the soup and let it boil for 20 minutes.

In the meantime you can whip the remaining of the whipped cream.

Take the soup of the stove and use your standing food processor to mash the soup into a smooth soup. The best way is to mash everything directly in the pan but make sure you keep the food processor under the soup level. Otherwise your kitchen will need some extra cleaning.

Taste the soup and add some salt and pepper if you think it’s needed. Heat up the soup and once you serve the soup, add a spoon of cream, some shrimps and as a garnish a bit of chives.