Mustard soup with Zucchini

Ingredients:

3 Garlic toes

1 Onion

40 gram butter

50- 60 gram flour

1/2 leek

1,5 Zucchini

Yellow Zucchini ( optional)

White pepper

1/2 liter milk

1/2 liter water or stock

4 tablespoons mustard

 

Garnish:

Toast some old bread with garlic, chili oil and oregano. 

Roasted Zucchini.

Fresh herbs like Chives

 

 

How to prepare:

Preheat the oven to 185 degrees celcius.

Cut the Zucchini into cubes, chop the onion, garlic and finely chop the leek. 

(Note) Keep the chopped ingredients separate from each other.

Mix the sliced Zucchini with the desired herbs, I made a mix of dried thyme, rosemary, turmeric and oregano.

Place the Zucchini on a baking tray with baking paper.

Roast the zucchini in the oven for about 18 to 20 minutes.

 

Melt the butter in the pan and add the chopped onion.

Let the mixture fry gently, so that the onion does not burn.

Add the flour and stir the mixture until smooth.

Let the mixture cook for a while without the flour discolouring.

Carefully add the water, milk and 2/3 of the roasted Zucchini while stirring.

Now let it boil until the soup is slightly thickened, now you can blend the soup.

Now add the mustard, cream and pepper to taste.

Stir until smooth and boil for a short while.

Add the left over zucchini, chives and croutons just before serving.

 

Bon a petite!