Mustard and Fennel Soup

    1 hour

    Mustard, rosemary and thyme add exotic flavour to this creamy vegetable soup featuring fennel and leek.

    4 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 onion, diced
    • 1 leek, thinly sliced
    • 1/2 celery root, diced
    • 1/2 fennel bulb, sliced
    • 2 tablespoons flour
    • 1 cup dry white wine
    • 8 cups (2 litres) vegetable stock
    • 1 sprig fresh thyme
    • 1 sprig rosemary
    • 4 tablespoons Dijon mustard
    • 2 tablespoons coarse grain mustard
    • 1/2 cup sour cream
    • 2 tablespoons cream cheese
    • salt and pepper, to taste
    • chives, to garnish

    Preparation:10min  ›  Cook:50min  ›  Ready in:1hour 

    1. Heat the olive oil in a large saucepan. Add vegetables and cook until tender, stirring occasionally. Add flour and mix well. Add the wine and stir for a few minutes. Add stock and bring to a simmer.
    2. Add thyme and rosemary and simmer about 30 minutes. Add the Dijon, grain mustard and sour cream then simmer an additional 15-20 minutes.
    3. Remove rosemary and thyme, puree the soup in batches and press through a sieve. Add cream cheese and reheat. Season and serve hot garnished with chives.

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