Recently we attended a LivingSocial event at Andretti Winery (yes, the car racing Andrettis) in Napa. We’re not all that into wineries, but the thing that appealed to us was that it was geared around a mustard making workshop. Woody is a mustard collector (we have over 30 mustards in our fridge) and he’s converted me to the wonders of mustard. While at the workshop we were also served this mustard soup with croutons and chives. It was so amazing that we just kept eating it and murmuring to ourselves about how amazing it was.
About a week later, I made it at home (I didn’t make the croutons, I figured we were pushing healthy limits as it was) because we received most of the vegetable ingredients in our FFTY box. It was just as amazing as we remembered it. I heartily recommend that you try it. It’s not difficult to make at all!
Note: The mustards we made at the workshop will be featured in another post.
- 3 tablespoons butter
- 1 cup leeks, white part only, finely sliced and rinsed
- 1 cup yellow onions small diced
- ½ cup celery, small diced
- 1 cup russet potato, small diced
- 2 teaspoons kosher salt
- 2 teaspoons white pepper
- 3 tablespoons flour
- 4 cups chicken stock or rich vegetable stock for vegetarian option
- ½ cup cream cheese, room temperature
- ½ cup crème fraiche
- ½ cup Gouda cheese, shredded
- 2 tablespoons whole grain mustard, preferably Grey Poupon Harvest
- salt and white pepper
- 2 slices of sour dough bread
- 1 teaspoon Dijon mustard, preferably Edmond Fallot
- 2 slices Speck Ham
- ¼ cup shredded gouda
- 1 tablespoon soft butter
- 1 tablespoon chives, sliced
In a large pot over medium heat add the butter and allow it to melt. Once the butter melts, add the leeks, celery, and onions. Cook for 10 minutes until the vegetables are soft. Add the potatoes and season with salt and pepper. Stir well. Cook for 5 minutes. Lightly sprinkle the flour over the top of the vegetables while continually stirring. Cook for 3 minutes. Slowly stir in the chicken stock. Use a whisk if necessary to prevent lumping. Allow the soup to simmer for 15 minutes until the potatoes are falling apart. Remove the soup from the heat. Allow the soup to cool slightly. Carefully puree the soup in a blender. Return the soup to a clean large pot and place over medium high heat. When the soup returns to a simmer whisk in the cream cheese and cream fraiche. Once the cream cheese is incorporated into the soup stir in the gouda and cook until it melts. Whisk in the whole grain mustard and season to taste with salt and pepper. Reduce to low heat until you are ready to serve.
Preheat the over to 375°F. To make the croutons lay out the two pieces of bread. Spread the Dijon mustard on one side of the bread. On the other slice of the bread place the two slices ham and top with the gouda cheese. Place the other slice of bread on top of the cheese forming a sandwich. Butter both sides of the sandwich with the soft butter. In a non-stick pan over medium high heat toast the sandwich on both sides. Use a spatula to press down the sandwich. Remove the sandwich to a cutting board to cool. Slice the crust of the sandwich. Cut the sandwich into small cubes like a crouton. Place the croutons on a sheet pan and bake for 7 to 10 minutes until golden brown.
To serve ladle the hot soup into a bowl. Top with crouton and sliced chives.
I drool just looking at this!