Mustard Soup Recipes

Steps:

• In a hot pan glace onion and garlic in the oil until golden.
• Add soup and bring to boil.
• Add cream and mustard for taste.

Steps:

• Peel and dice the parsnips, wash and dice the leek. Heat the oil and butter together in a large pan and saute the parsnip and leek for 5 minutes.
• Add the paprika, stir well until vegetables are coated, and then cook for a few minutes.
• Add the vegetable stock and bring to the boil, cover the pan and simmer until soft (approx. 20 minutes)
• Liquidise the vegetables, and then add mustard and sugar. Season and then reheat.
• Serve while warm with buttered rolls

Steps:

• Bring water to boil.
• Add creme fraiche, mustard and cheese.
• Stir until smooth.
• Add cornstarch.
• Continue stirring.
• When soup thickens, add salt and pepper to taste.
• Garnish with chopped spring oniom.

Steps:

• Heat oil over medium-high heat in a large, deep saute pan until shimmering.
• Add broccoli, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
• Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
• Add mustard, basil, oregano, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
• Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until broccoli is tender, about 10 minutes.
• Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
• Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Steps:

• Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.
• Add pot stickers; cook until heated through, about 5 minutes. Add mustard greens and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.