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!

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Mustard Soup

2014-12-21 13:13:47

Serves 4

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396 calories

10 g

72 g

33 g

15 g

15 g

402 g

1444 g

2 g

0 g

16 g

Nutrition Facts

Serving Size

402g

Servings

4

Amount Per Serving

Calories 396

Calories from Fat 289

% Daily Value *

Total Fat 33g

51%

Saturated Fat 15g

75%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 14g

Cholesterol 72mg

24%

Sodium 1444mg

60%

Total Carbohydrates 10g

3%

Dietary Fiber 2g

6%

Sugars 2g

Protein 15g

Vitamin A

26%

Vitamin C

38%

Calcium

16%

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2 cloves of garlic
2. 2 leeks
3. 2 handfuls of arugula - about 1/4 lb
4. 4 heaping tbsp of grainy mustard
5. 1/2 lb brie or cream cheese
6. 4 cups of vegetable or chicken broth
7. 2 tbsp of butter
8. 1/2 cup of dark or amber beer
9. 3 tbsp olive oil
10. salt and pepper

Instructions

1. Finely chop the garlic. Thinly slice the leeks. Cube the brie.
2. In a medium pot, over medium heat, heat the butter and 3 tbsp olive oil.
3. Add the garlic and leeks to the pot. Sweat the garlic and leeks until they are soft.
4. Add the broth and beer. Simmer 10 minutes until the leeks are very soft.
5. Add the brie, mustard and arugula. Simmer 5 minutes to wilt the arugula.
6. 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.
7. Season with salt and pepper to taste. The taste can be adjusted with the addition of more mustard, too!

Notes

1. Serving suggestion – Top with chorizo sausage or smoked ham and serve with a grilled, smoked gouda cheese sandwich!
2. 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.

By Matthew Robinson

beta

calories

396

fat

33g

protein

15g

carbs

10g

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