Mustard cream soup

A slightly thickened cream soup based on a roux and cream. Make this delicious soup compleet by adding various garnishes.

Recipe makes 5 litres/20 portions.

Mustard cream soup

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chicken stock












Dijon mustard

As needed:


salt and pepper

Preparation method

  • Heat the stock if starting with a cold roux. If you want to process the roux immediately, use a cold stock.
  • Melt the butter in a large pan and wait until the bubbling eases slightly. Remove the pan from the heat.
  • Add the flour and mix into a roux using a spatula.
  • Leave the roux to cook on a gentle heat until it starts to sweat slightly.
  • Add the stock in three parts. Add the first part and mix it with the roux until the mixture is smooth. Add the second part and mix it once again until the mixture is smooth. Repeat this step once more so that you have added the stock in three parts.
  • Add the mustard.
  • Continue boiling the soup for five minutes until you can no longer taste the flour.
  • Finish the soup with the cream and season to taste with salt and pepper.
  • Cool down to 4°C as quickly as possible. Heat the required amount just before serving.

Serving suggestions

  • Variation tip: use a mirepoix before you start preparing the roux for a delicate flavour.
  • Variation tip: use various types of mustard such as English mustard, Bavarian mustard, or honey mustard.
  • Variation tip: use a mustard from another region.
  • Variation tip: use a different basic stock, such as beef, game, or vegetable stock.
  • Variation tip: use other binding agents, such as potato starch, for a lighter soup.
  • Variation tip: use fresh herbs, such as tarragon, chives, parsley, or chervil.
  • Variation tip: use suitable spices, such as saffron.

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