Ingredients
Servings:
Instructions
Make sure you have all the ingredients at hand.
Cut the leek in rings, save some of them for garnishing. Heat some coconut oil in a pan and sauté the onion and leek until they become glassy.
Add some celtic seasalt and part of the vegetable stock. Let the leek cook until tender. Add more stock if the soup gets to thick.
Slightly purée the soup with a handblender. Break an egg in a bowl, add a bit of the soup and stir. Now add to the pan and mix to bind the soup.
Only add the mustard at the end. (if you heat the mustard, it will loose a lot of its taste) Voeg pas op het eind de mosterd toe.
Garnish the soup with some raw rings of leek.
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