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5 from 3 votes
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Pork and Mustard Soup
Servings: 4
Author: Heidi Roberts
Ingredients
  • 2-3 Tbsp olive oil
  • 2 x 250 grams cheese spices 10 slices per pack
  • 250 ml milk
  • 1 medium onion finely chopped
  • 1 large carrot thinly sliced
  • 1/2 leek thinly sliced
  • 2-3 small waxy potatoes
  • 500 grams 5% fat pork mince or turkey mince
  • 1.4 litre vegetable stock made with 2 stock cubes
  • 1 pinch salt and pepper
  • 2 tsp paprika or cayenne pepper
  • 2-3 Tbsp Maille mustard - Classic
  • 1 small jar - 60 gram Maille mustard - Provencal or Sun Dried Tomato
  • 1/2 bunch fresh chives - chopped
  • 1/2 bunch fresh dill - chopped
Instructions

  1. Pour olive oil into a medium to large pan.

  2. Add the chopped onion, potatoes, sliced leeks and sliced carrots to the pan.

  3. Gently fry until the onion goes translucent.

  4. Add the ground pork and fry until the pork changes colour.

  5. Pour in the vegetable stock.

  6. Cook until the veggies are soft.

  7. In a separate pan met the milk and the cheese slices until thoroughly melted and thick.

  8. Add the melted cheese mix into the soup mixture.

  9. Add the seasoning, adjusting to taste.  You may like more or less of the mustards and other seasonings.

  10. Wizz about 1/2 or 1/3 of the soup to thicken or you can add 2Tbsp cornflour mixed with a little milk.

  11. To serve drop a few bits of chopped dill and parsley and sprinkle some paprika for colour.

  12. Serve with fresh bread and enjoy!