The Bavarian sweet mustard defines the taste of this soup prepared with leeks and broth. The toasted pretzel croutons make it a great highlight. try also this lentil cappuccino recipe too.

Ingredients

The main course per 4 people
200 g of leeks
3 tbsp rapeseed oil
2 tbsp made with flour
1 lof vegetable broth
2bretzel of approx. 50 g
2 l of milk
200 g of crème Fraiche
4 tbsp of Bavarian sweet mustard
salt
paper

How to proceed

Preparation: that. 30 minutes

Cut the leeks into thin slices and let them soften in oil for approx. 2 minutes. Add the flour and fry it briefly. Add the broth and simmer over medium heat for approx. 10 minutes. Meanwhile, cut the pretzels into cubes and slowly toast them in a pan without adding fat. Add the milk, crème Fraiche and mustard to the soup and blend everything together. Season with salt and pepper. Serve the soup and garnish with the croutons. You may be interested to read Susumelle recipe/ Cupeta recipe.