Düsseldorfer Mustard Soup with Potatoes

Ingredients

• 500 g starchy boiling potatoes
• 0.5 stalk leek (white part only)
• 1 Garlic clove
• 2 tbsp butter
• 100 ml dry white wine
• 600 ml Vegetable Broth
• 375 g heavy cream
• 1 tbsp sharp mustard
• 2 tbsp sweet mustard
• 2 tbsp medium sharp mustard
• Salt
• 200 g Cabanossi sausage
• 1 apple
• 2 tbsp chives rings
• 4 tbsp freshly grated horseradish

Instructions

1. 1.

   Peel and roughly cube the potatoes. Clean, wash, and slice the leek into rings. Peel and chop the garlic. Sauté everything in 1 tbsp hot butter. Add wine, reduce slightly, then pour in broth. Cook vegetables for 15-20 minutes until tender. Add cream and all mustards, blend finely, and season with salt.

2. 2.

   Cut Cabanossi lengthwise and slice into about 1 cm thick pieces. Wash the apple, quarter it, remove core, and cube. Fry both in remaining hot butter for about 2 minutes in a pan.