A specialty from Iserlohn in North Rhine-Westphalia in Germany.
I stumbled over this recipe on a local TV channel and I got hooked to watch - because I love mustard and all the different varieties from North to South. I visited some mustard mills in various regions and I am always excited to try the local creations.
I made the recipe in my own way.
1 1/2 eating apples (red Boskoop apple)
1 large white onion
2 tbsp butter
2 tbsp flour
3 tsp wholegrain mustard
2 tsp Dijon mustard
2 tsp apple mustard
500 ml chicken stock
200 ml milk
120 ml double cream
150 ml apple cider or white wine
1 bay leaf
2 tsp sugar
2 tsp lemon juice
salt and pepper
some fresh thyme
2 slices of toast, butter, lemon and brown sugar
1/2 apple (red Delicious apple)
Peel and cut the apples into chunks and store them in water with lemon juice.
In butter let the onions turn soft but not brown, add the flour and make a roux. Add the milk and the chicken stock and bay leaf.
Season with mustard and sugar and add the apples and cook them until they are tender. Add the cream.
Season with Piment d´espelette, salt and pepper and use a stick blender to make a fine soup.
Add some thyme.
Slice the half apple and in some more butter, lemon juice and brown sugar soften them a bit and let them caramelize.
Use a cutter and make some bread discs and in a bit of butter brown them and stack 2 of them with a bit of caramelized apple together.
Place the other apples on top of the bread and serve them with the soup. Sprinkle with thyme.