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Recipe of: © Monsieur Cuisine

Dutch mustard soup

MC plus
4 portions
Ready in: 0:31 h
Preparation time: 15 min.
Created on: 05.05.2021
Last changes: 05.05.2021
  • 60 g soft butter
  • 75 g plain flour (type 405)
  • 1 litre hot vegetable stock
  • 200 ml cream ) at room temperature (30% fat
  • 3 spring onions (120 g)
  • 45 g medium-hot mustard
  • ¼ tsp salt
  • 1 big pinch of pepper


Per portion:

  • calorific value
    1658 kj / 396 kcal
  • protein: 6 g
  • carbohydrates: 21 g
  • fat: 33 g
Preparation time
15 min.
Ready in
0:31 h
  1. Put the soft, chopped butter into the blender jug and, the measuring beaker not inserted, melt for 1 minute/110 °C/speed setting 1. Add the flour and, with the measuring beaker in place, mix for 20 seconds/speed setting 6. Use the spatula to scrape the mixture down the inside of the blender jug. Then, with the measuring beaker in place, cook for 4 minutes/100 °C/speed setting 2.
  2. The measuring beaker not inserted, set the machine to 5 minutes/110 °C/speed setting 1 and start. Then pour the hot vegetable stock slowly through the lid opening.
  3. Add the cream (at room temperature) and, the measuring beaker not inserted, boil for another 10 minutes/110 °C/speed setting 1. In the meantime, trim, wash and snip the spring onions into rings.
  4. Then put the mustard into the soup, season with ¼ teaspoon of salt and 1 big pinch of pepper and, with the measuring beaker in place, mix for 10 seconds/speed setting 8. Season to taste again with salt, pepper and mustard and, with the measuring beaker in place, stir for 5 seconds/speed setting 6.
  5. Pour the soup into soup dishes and serve sprinkled with the spring onions.


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