Mustard cream soup (4 people)

Smelt the butter and add the flour. Leave it to fry for 5 minutes but don't let it colour. Let it cool down.Then add the hot chicken soup and the mustard, while constantly stirring.Whip the cream half stiff.Add the egg yolks.Add the cream and the egg yolks through the soup, just before serving.

(Thanks to restaurant De Hoop Op d’Swarte Walvis, Zaandam, The Netherlands).


  • 1 l chicken soup
  • 30 g butter
  • 40 g flour
  • 4 table spoons of mustard "Mostaard Wostyn"
  • 2 egg yolks
  • 1 dl cream

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