(Note: this soup does have 3 different mustards, but it's not Dutch--I hope it will do.)
Ingredients
- 5 cups potatoes in bite sized chunks
- 1 onion, chopped
- 2 T cup oil
- 1 t mustard seeds
- 1/4 cup flour
- 1/4 cup mustard powder
- 2 T prepared dijon mustard
- 1/2 cup cream
- 1/2 cup sour cream
- 2-4 tablespoons butter/marg
- salt and pepper to taste
- fresh or dried dill to taste
Directions
Cook the potatoes and reserve the water. Cook the onion and mustard seeds in the oil until the onion is soft and translucent. Add the flour and cook, stirring, for 1-2 minutes. Add onion mix to the potatoes and water. Add mustard, mustard powder, and cream. Simmer on medium heat for 15 minutes or so, until hot. Blend with a hand blender right in the pot, or in a regular blender or food processor. Add the remaining ingredients and heat to serving temperature. Serve with a dollop of sour cream and a sprig of fresh dill on each bowl.
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Submitted 6/13/05.
Source: various
Submitted By: karen
kes@direct.ca
Potato Mustard Soup