Mustard and Wine Soup with Salmon Topping

This is the second soup from the Zingst booklet soup series.

I changed the recipe a bit, because I had leftover potato mash and knew that using a raw potato and cooking it in wine will take an awful lot of time to get soft. 

Potatoes and acid liquid don't like each other. If you have some cooked potatoes in your fridge or some mash, this soup is a great way to use them.

Recipe for 4:

65 g bacon, 200 ml white wine

1 small onion, 2 garlic cloves, a bit green from a leek, 1 tsp oil

2 potatoes cooked or 1 and 70 g mash

200 ml milk, 100 ml water, 200 ml double cream

2 tbsp whole grain mustard, 2 tbsp Dijon mustard, 2 tsp any other kind of mustard, 3 tsp sugar  pepper

Smoked Stremel salmon

Put the bacon in a pan. It has enough fat to cook down without oil. When it has browned, pour in the wine and scrape the bottom of the pan. Filter out the stock for the soup in s pot and save the bacon for later.

Chop onion, garlic, leek and potato in small pieces and  saute them in oil. Pour the wine bacon broth in the pot and bring zo a boil until the veggies are done. Melt the mash in the stock.

Add the other liquids and drop in all the mustards available. The more the better! Add sugar to balance it out. Yoh will need no salt or just a little, but a good amount of white pepper. 

Cut the salmon in small pralines and set it on top of the soup.

Top tip: if you use a deeper dish and you want to shoot a photo, place a small dish is the middle and set the salmon on top.