Mustard Soup
You can make soup out of anything, even condiments. Well, I am not sure about ketchup or mayonnaise soup (we are working on that in the Culinary Exchange test kitchen!), but I am very sure about Mustard Soup! Oh my, is it ever delicious! When the spice of the mustard and peppery goodness of the arugula are married together by the creaminess of brie or cream cheese your mouth can barely stand the pleasure. And when this pleasure is interrupted by little chunks of sausage that, like the weirdo at a wedding, won’t hold their peace, it starts to get really exciting and delicious. And if there is a crouton to dunk or, better yet, a smoked gouda grilled cheese sandwich, it turns out to be a powerful culinary hitching. Dunking a grilled cheese sandwich into mustard soup is the ultimate act of food comfort, a foodie form of wedded bliss!
Here is how I make mustard soup! There is a how-to video at the end that shows the whole process. Check it out!
- 2 cloves of garlic
- 2 leeks
- 2 handfuls of arugula - about 1/4 lb
- 4 heaping tbsp of grainy mustard
- 1/2 lb brie or cream cheese
- 4 cups of vegetable or chicken broth
- 2 tbsp of butter
- 1/2 cup of dark or amber beer
- 3 tbsp olive oil
- salt and pepper
- Finely chop the garlic. Thinly slice the leeks. Cube the brie.
- In a medium pot, over medium heat, heat the butter and 3 tbsp olive oil.
- Add the garlic and leeks to the pot. Sweat the garlic and leeks until they are soft.
- Add the broth and beer. Simmer 10 minutes until the leeks are very soft.
- Add the brie, mustard and arugula. Simmer 5 minutes to wilt the arugula.
- Using an immersion blender, blend the mixture until smooth. If you do not have an immersion blender, carefully blend the soup in batches using a regular blender.
- Season with salt and pepper to taste. The taste can be adjusted with the addition of more mustard, too!
- Serving suggestion – Top with chorizo sausage or smoked ham and serve with a grilled, smoked gouda cheese sandwich!
- For a vegan option, simply omit the brie and stir in 1/2 cup of soy cream. Adjust the amount of soy cream to taste.
I Hope You Enjoy!
Keep Eating! Keep Innovating!
What is your favorite soup? Have you ever had mustard soup? Let us know in the comments or on Facebook.
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How much arugula? It’s not in the recipe.
Sorry about that Paula! About a 1/4 lb will do. Let us know how it turns out!