Written by This is a warming, smooth soup. Great for a lunch or as a first course. The English version of this soup is served with “mustard toasts”. Some garlic cheese croutons are a great topper for this, too. The quality of cheese used makes a big difference in taste in this simple soup.
Ingredients:
2 Tbsp butter
2 med. onions, fine dice
1 clove garlic, minced
2 Tbsp flour
1/2 tsp dry mustard powder
2 C milk
1/2 C of chicken, vegetable stock or white wine
S & P
4 oz sharp Cheddar cheese, grated
salt, pepper
dash of savory
dash of thyme
In a large saucepan, add the butter and onions – cook gently for about 12 minutes until soft (not browned) add garlic, flour and mustard, cook for another 3 minutes. Remove from heat and gradually add the milk and stock, then over medium heat whisk soup until it boils. Soup should thicken as it comes up to simmer. Remove from heat and stir in the cheese until melted. Taste and adjust seasonings. This soup can be pureed if preferred (an immersion blender works well).
To make mustard toast – take thin sliced bread, spread with butter and mustard, grill until crisp and golden. Cut into fingers and serve with soup.
