Page 25 - #MyMustard Recipe Book

INGREDIENTS
SOUP:
2 Tbsp (30 mL) unsalted butter
1 onion, diced
2 garlic cloves, minced
1 can (28 oz/796 mL) crushed tomatoes 2 tsp (10 mL) honey
1 tsp (5 mL) mustard powder
1 tsp (5 mL) dried basil
1 bay leaf
w cup (175 mL) chicken or vegetable stock w cup (175 mL) whipping cream
2 cup (125 mL) shredded basil leaves salt and pepper to taste
CROUTON:
2 tsp (10 mL) butter
2 tsp (10 mL) Dijon mustard
2 slices sourdough/whole grain/whole
wheat bread
4 cup(60 mL) sliced aged cheddar 1 Tbsp (15 mL) mayonnaise
INSTRUCTIONS
1. Melt the butter in a Dutch oven over medium-high heat. When it has bubbled, stir in the diced onion. Sauté for about 5 minutes, until the onions are translucent.
2. Stir in the garlic and cook for another minute.
3. Stir in the crushed tomatoes, and rinse the can out by
adding about 2 cup (125 mL) water.
4. Stir in the honey, mustard powder, dried basil, bay leaf
and chicken stock.
5. Bring to a boil, cover and turn down the heat to
medium-low. Simmer for about 15 minutes, stirring
occasionally.
6. Stir in the whipping cream and basil. If soup seems too
thick, thin out with more stock.
While the soup simmers, prepare the grilled cheese sandwich:
1. Spread the butter and mustard on the inside of the bread.
2. Layer in the cheese.
3. Spread the mayo on the outside of the sandwich. 4. Place the sandwich in a skillet over low heat. Cook
for about 5 minutes per side, until the bread is golden and the cheese has melted. Remove from the skillet. Let cool for 5 minutes then chop into bite-size croutons.
Ladle the soup into bowls and top with a few croutons on each bowl.
Serves 6 (1 cup (250 mL) serving size)
SuBStitution:
Use Swiss, havarti or brie instead of cheddar in the sandwich.
Toby Erin Collins @tobyhir @SKmustard Dutch mustard soup will warm you all over! #MyMustard #SlurpYourMustard
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