Creamy mustard soup
Ingredients
- ½ large leek, prepared and chopped
- 2 shallots (or 1 red onion), chopped
- generous knob of butter
- 1 tbsp flour
- 200 ml vegetable stock
- 50 ml Guinness (or similar dark beer)
- 200 ml cream
- 1-2 tbsp prepared mustard
- salt, white pepper to taste
Method
- Melt butter in a saucepan, add leek and onion (or shallot), sweat for a few minutes, dust with flour, add vegetable stock, beer, cream and mustard and bring to the boil. Reduce heat slightly and simmer, while stirring occasionally, until leek and onion are soft. Remove from heat and blend until smooth, pass through a fine-meshed sieve, adjust thickness as preferred and season to taste.