This recipe is from Kayotic Kitchen. Kay lives in the Netherlands and she posts some darn good and creative foods. I will say this blog is one that I've found hit or miss recipes from. It's not that they aren't good, it's just that her taste doesn't suit my taste. She's very fond of spices like curry, and that just not my thing. The bonus to Kay? She loves onioins and garlic more than I do, so I can always count on a recipe containing those two. Either way, I enjoy her blog.
For this soup you'll need a small list of ingredients. 1 large onion, 2 garlic cloves, 1oz butter, 3 tbsp flour, 3 cups chicken broth, 2 tbsp coarse mustard, 2 tbsp cream, worcestershire sauce, white wine vinegar, salt & pepper.
Garlic. My favorite. Yum!
My onions, I used two since they were a little on the small side. Worcestershire sauce, Lea & Perrins is heaven. Mustard, this is dijon. Perhaps the beginning of my soup demise? Salt & pepper.
Oh, the beautiful onions cooking away. And then my camera died. Lame.
And you might think, why didn't I just charge the battery for a few minutes and continue on? That would be a valid thought, however I didn't think of that. Why? Well, I left my battery charger to my camera in Hawaii over two years ago now. Then when the battery died I never used the camera again (the LCD screen was already broken). Then I got a new camera for Christmas, and hardly ever used it until I started blogging. But I'm still convinced my charger is missing. And it isn't. I've got issues.
But thank you iPhone for taking a picture of the finished product, even though it's less than good. It worked for the purpose intended.
Now that I've finished this tiny post on this soup, I realize that perhaps it was my fault it wasn't that good. First, I didn't add the flour to the onions when I should have to neutralize the rawness. So this might be my first problem. Second, I didn't have course mustard. I threw it out. Why? Because my husband didn't put it back in the fridge, instead the cupboard and I refuse to eat things that might have gone bad. Third, even though she clearly states that white wine vinegar is completely optional, I think it might have added what I needed to this soup. And lastly, I didn't have cream but only milk in my fridge.
Wow! Way to go, Cassie. I think you've botched the entire recipe. Maybe it's better than I thought. I'm feeling motivated to make it again since it's so simple.
So if you like mustard and if you like onions and if you have all of the listed ingredients, this may be a recipe for you. It's simple and so simple it could be an appetizer type soup prior to a meal you may make for company. If they like mustard, and onions of course. But none the less, I have another recipe in the books for the year!
3 small (or 1 big) onion2 garlic cloves
1 oz butter (25gr)
3 tbsp flour
3 cups water
1 chicken bouillon cube
2 tbsp coarse mustard
2 tbsp cream
Optional: white wine vinegar
Quarter & slice your onion and chop your garlic. Heat the butter in your soup pan then cook the onions until soft - about 5 minutes. Add your chopped garlic and cook for 1 minute more. Add the flour and cook for 2 minutes to neutralize the rawness of the onions.
Add three cups of chicken broth and bring to a boil. Cook 15 to 20 minutes until the onions are nice and soft. Season with salt, pepper and a splash of worcestershire sauce. Optional at this point is 1 tbsp of white wine vinegar for an added kick. Stir in 2 tbsp of coarse mustard & 2 tbsp of cream.
Stir everything together and serve with garlic bread.