Cream of mustard soup
IntroductionA Dutch favorite with medieval roots. Also makes a nice sauce for meat or vegetables. A Dutch favorite with medieval roots. Also makes a nice sauce for meat or vegetables.
*Eggs-Wegmans Large Omega-3 -- 1 egg serv-400 mg Omega 3 per egg, 2 serving
*Horizon Organic 1% Milk, 2 cup
*Broth Vegetable Trader Joes Organic, 2 cup
*Butter, pure irish (Kerrygold), 1 tbsp
*Flour, King Arthur Unbleached White Whole Wheat, .15 cup
*Grey Poupon Dijon Mustard, 4 tbsp
Can be made even tastier but non-vegetarian by substituting chicken broth for vegetable. Can be made even more tasty (and creamier) by using half-and-half in place of milk, if your arteries can take it. You could also add steamed baby mustard greens.
Whisk in the broth until smooth, and allow to simmer.
In a large bowl, beat the two eggs. Add the mustard and whisk in, then whisk in the milk.
Slowly add the hot broth and roux to the milk and egg mixture in a thin stream, whisking the whole while. You must allow the milk and egg mixture to "temper," heating it slowly with the broth, or you will wind up with curdled lumps of scrambled egg.
Return to the pot and heat through, without allowing it to come to a boil. Serve each helping over a half cup of lightly cooked green peas.
I usually allow people to adjust the seasoning individually.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user MATOCIQUALA.