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Autumn soup with mustard "Mostaard Wostyn"

Peel the onions and cut them in rings. Peel the turnip and cut them in dices. Melt the butter in a large pan and fry the onions and the turnip. Stir regularly. After about 5 minutes add the broth and the parcely (tied together in a bunch) and add the potatoes. Let boil and leave to stew for half an hour on a medium fire. At last remove the parcely and mix the soup. Let boil again and flavour with the mustard, lemon juice, pepper and salt. Sparkle with chopped parcely before serving.

Ingredients:

  • ½ kg of turnip
  • 1 liter of broth (vegetable or chicken)
  • 1 onion
  • half a lemon
  • 2 coffee spoons of mustard "Mostaard Wostyn"
  • a bunch of parcely
  • 2 table spoons of butter
  • pepper and salt
  • 2 big potatoes

Mostaard Wostyn is recognized as a regional product by the Vlam (Flemish Centre for Agricultural Marketing association) and carries the label region