Creamy Mustard Soup

For the creamy mustard soup, peel and finely dice the onion and garlic. Heat butter in a saucepan and sauté onion and garlic without letting them take color.

Add flour and stir to a paste. Then deglaze this porridge with white wine and simmer to a thick sauce. Gradually add the broth until it is used up.

Add whipped cream and use a blender to puree the soup. Remove the pot from the heat, add the mustard and puree again.

Fold in the chopped chives and garnish the creamy mustard soup with parsley.

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