Description

Lille mustard green soup with croutons
Getting to Lille immediately plunge into a whirlpool of exciting events and festive atmosphere that reigns here as for the city residents and numerous guests of all ages and nationalities, lovers, and culture from different countries. Once Lille was part of the Spanish Netherlands and was the capital of Flanders, later belonged to the Dukes of Burgundy. Today in the Flemish city of France is a harmonious combination of a rich legacy of bygone centuries and the latest trends of modern culture. Here you will be able to try this French soup of Dutch descent. The author of this recipe - a young chef Ramon Buyk. The recipe I changed a little bit for themselves.

Ingredients

  • Mushrooms

    250 g

  • Onion

    150 g

  • Leeks

    300 g

  • Potatoes

    450 g

  • Olive oil

    3 Tbsp

  • Broth

    1.5 l

  • Bread

    150 g

  • Parsley

    1 coup

  • Chicken egg

    1 piece

  • Salt

  • Mustard

    215 g

  • Ham

    150 g

Cooking

step-0
Mushrooms with leek and fry in skillet in butter
step-1
Add the potatoes, onion, mustard, salt, pour the broth Cook for 15-20 minutes on medium heat.
step-2
At the end add the chopped parsley (1 tbsp)
step-3
Soup blend, while stirring add the egg yolk and reheat
step-4
For green toast - white bread cut into cubes and lightly dip in beaten egg white
step-5
Roll in finely chopped parsley and dry it in the oven
step-6
Cut the ham into small pieces and lightly fry. When serving soup, garnish with pieces of ham and croutons green
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