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Abraham's mustard soup

Number: 6 persons

Complexity: easy

Working time: 30 min

Total preparation: 40 min


    • 1.5 liters of water

    • 50 g butter

    • 50 grams of flour

    • 3 beef stock cubes

    • 1 large onion

    • 6 full tbsp coarse mustard (or a little more or less)

    • 1 container of cheese spread

    • 200 ml long-life whipped cream

    • some salt and pepper

    • 100 g fried bacon

    possibly some finely chopped iceberg lettuce or endive

    Other supplies

    medium saucepan


      Mis en place

      Peel the onion and chop it finely.


      Melt the butter in a medium saucepan and fry the onion.
      Stir in the flour until you have a nice smooth roux.
      Let this roux cook for 2 minutes over medium heat, stirring occasionally.

      Add the 1.5 liters of cold water in parts while stirring and bring to the boil.
      Add the stock cubes in crumbs and stir.
      Then add the mustard and some salt and pepper to taste.

      Taste to see if the taste is to your liking.

      Let the soup simmer gently for 10 minutes.
      Finally, add the cheese spread and whipped cream and stir well.

      Delicious to add some thin strips of iceberg lettuce or endive to the soup bowl with hot soup.
      Adding some fried bacon is also a delicious addition.


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