Mustard-orange soup
Preparation method
Melt the butter in a pan and fry the garlic in it. Stir in the flour and gently stir until cooked (not brown). Add a generous splash of stock and stir until the flour is mixed with the stock. Continue this until all the stock has been absorbed and then bring to the boil. Let it boil for a few minutes, remove from the heat and strain the soup. Return the soup to the heat and stir in the orange juice, mustard and cream (or milk). Bring to the boil, divide among bowls and serve with whole wheat bread.
Ingredients
- 35 gr butter
- 1 clove garlic chopped
- 35 gr flour
- 750 ml cold vegetable stock
- Juice of 1 orange
- 1 tbsp sharp Dijon mustard
- 2 tbsp coarse mustard
- 250 ml cooking cream or milk
- Whole wheat bread (optional)
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