Ingredients
1 litre water
2 chicken or vegetable broth cubes
125 ml (1/2 cup) creme fraiche
2 tablespoons mustard, with whole mustard grains*
125 ml smeerkase (spreadable cheese, you want it to melt well)
4 tablespoons cornstarch
salt and pepper
1 spring onion, chopped
bacon bits
Preparation
Bring water to boil. Add creme fraiche, mustard and cheese; whip until smooth. Add cornstarch. When the soup thickens, add salt and pepper to taste. Garnish with onion. Serve with bacon bits on the side. Makes 1 litre (4 cups) *This is traditionally made with mustard from the Zaan. Any mustard with whole mustard seeds will work well too.
