Dutch Mustard soup

Tips:

1. Don’t add any salt to the soup till it is cooked, as mustard is very salty.
2. Use wholegrain mustard if you can find it.
3. If using fresh chili, it’s important to wear plastic/rubber gloves, avoid contact with your eyes and ensure you wash your hands thoroughly after handling.

Preparation:

Chop the onion.

Melt the butter in a large pan and then add the chopped onion, letting it cook (not brown) for a few minutes.

Add water and crumble in the stock cubes, then slowly bring to the boil.

If you’d like to add fresh chilies, do so now. I normally get a yellow chili, slice it in half and put one half in the soup. Let that simmer for a few minutes – taste and then decide what to do. If the heat is at the right level, I take the chili out and if not, I leave it in for a bit longer.

Combine the crème fraiche, smeerkaas (spreadable cheese) and the mustard with a whisk or a spoon.

When water has come to the boil, lower the heat and add mustard mixture; whip with a whisk until smooth. Let simmer for a few minutes.

Add cornstarch and let the soup thicken on low heat for a couple of minutes.

Once thickened, season with freshly ground black pepper.

I can assure you there’ll be no need to salt the soup, except if you’re a salt addict, which I used to be, and even then I found adding salt was an overkill – an undesirable one at that.

Garnish with: bacon bits, chopped parsley and/or green spring onion rings.

Serve with: chunks of French bread, slices of wholegrain toast with butter, breadsticks dipped in cheese and rolled in parsley.

Leftovers are great as a sauce on steak or mixed into cooked pasta and baked.