Mustard Soup

Mustard Soup

3 tablespoons olive oil
3 carrots, peeled and diced
1 onion, diced
1 leek, thinly sliced
1/2 small celery root, diced
1/4 cup flour
1/2 bottle dry white wine
6 cups vegetable stock
1/4 cup sour cream
1/2 cup 1/2 and 1/2 OR heavy cream
4 tablespoons Dijon mustard
2 tablespoons coarse, ground mustard, with whole seeds.
sea salt

Chives for garnish (optional)

Heat olive oil in a large stock pot. Add all vegetables and saute until soft, stirring occasionally to prevent sticking and allowing to cook evenly.

Add the flour and mix well.

Pour in the wine and stir it for a few minutes.

Add the vegetable stock and bring to a low boil.

Reduce to a simmer for about 30 minutes.

Add the Dijon, ground mustard and sour cream, simmering an additional 15-20 minutes.

Puree soup in batches.

Rewarm soup if needed. Tops with chives. Serve hot with crusty bread.

Serves 4