Simply make a roux, add the Marne Groninger mustard. Fry the bacon until crispy and cut the leeks into rings. Before serving, add the bacon and the leek.
Necessary for 4 Persons
- 50 grams of butter
- 60 grams of flour
- 1 liter of broth
- 3 tablespoons of Marne Groninger mustard
- 250 grams of bacon
- 125 ml of cream
- 1 leek
Melt the butter in a large stockpot, but don’t let it brown. Add the flour to make a roux. Let it boil for 4 minutes. Add the stock and stir well until smooth. 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. Meanwhile, fry the bacon until crispy and let it drain on a piece of kitchen paper. Cut the leeks into small strips or rings. Just before serving, add the bacon and leeks to the soup. If necessary, replace the Marne Groninger mustard with the Marne Grove mustard.
Variation tip: add some Curry powder.
Variation tip: replace 10 cl of stock with 10 cl of white wine.