Dutch Mustard Soup

Step 1: Finely peel and chop the onions and garlic.

Step 2: Melt the butter in a soup pan and sauté the onion and garlic for 3 minutes.

Step 3: Pour in the water and the cream and add the vegetable bouillon cube. Bring this to the boil and let it boil for a while.

Step 4: Fry the bacon cubes crispy in a non-stick skillet about 8 minutes

Step 5: Cut the leek in half and clean out the sand. Then cut it in thin slices.

Step 6: Now add the leek and the mustard and stir. Let it boil for about four more minutes on low fire.

Step 7: Add the cornstarch with a splash of water in a small bowl and pour it in the soup to thicken it and stir.

Step 8: Add a pinch of salt and pepper to your taste.

Step 9: Enjoy!