Preparation method

Melt the butter in a large stockpot, but do not let it brown. Add the flour to make a roux. Let it cook for 4 minutes. Add the stock and stir well until a smooth soup. Then add the Marne Groninger mustard and let it thicken for 5 minutes on a low heat. Then add the cream and stir well, do not let the soup boil anymore. In the meantime, fry the bacon until nice and crispy and let it drain on a piece of kitchen paper. Cut the leek into small strips or rings. Just before serving, add the bacon and leek to the soup. If necessary, replace the Marne Groninger mustard with the Marne Grove mustard.

Variation Tip: add some curry powder.
Variation Tip: If necessary, replace 10 cl of stock with 10 cl of white wine.