Mustard and Fennel Soup

Mustard and Fennel Soup

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


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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