Soup du jour - Leek-Mustard soup

I’ve tried this soup last week and I really liked it. Maybe you want to give it go too, so here is the recipe.

Type: Dutch, starter or main course,

Serves: 4

Preparation time in minutes: 25

Contains per single serving:
Energy 255 cal - protein 4 g, fat 22 g – carbohydrates 10 g

Ingredients:
2 tablespoons olive oil,
500 gram leek, use the white and the light green part, thinly sliced,
2 potatoes peeled and cut into (cube like) pieces
Chicken stock (from a cube), 1 litre
2 tablespoons of sharp (whole-grain) mustard
125 ml crème fraîche (light)
Salt and pepper

Other stuff you need:
(Immersion) blender
Soup pot

Method:
Reserve a bit of light green parts of leek (sliced very thinly) to add to the plates/bowls just before serving.

Put the oil in the soup pot and heat it.
Add the leek to the pot and let it sweat for 3 minutes or so, just giving fragrance not colouring!
Add the potato and stock and bring everything to a boil
Let it simmer for 10 -15 minutes
Add the mustard and the crème fraîche
Puree the soup with your (immersion) blender
Reheat the soup and season with salt and pepper to taste
Put the soup in their serving bowls and sprinkle the reserved bits of leek on top!

Enjoy your soup!

Chicken with Honey and Wholegrain Mustard

This is based on a WeightWatchers recipe and is delicious!!

Serves: 4
Preparation and Cooking Time: 1 Hour
Difficulty: Easy!

Ingredients

4 Chicken breasts
2 large courgettes
4 large red onions
Approx 1lb new potatoes
Approx 12 baby tomatoes
2 large red pepper

Juice of 1 lemon
3 heaped tablespoons of wholegrain mustard
3 tablespoons runny honey

Pre-heat oven to Gas mark 6, 200c

Method:

Parboil the new potatoes.

Roughly chop the courgettes, red onions and red pepper into large chunks.

Toss the potatoes and vegetables in some olive oil and place in a baking tray or oven-proof dish. Put into the pre-heated oven for 10 minutes.

Add the chicken breasts to the vegetables and return to the oven for a further 15 minutes.

Add the tomatoes to the chicken and vegetables. Mix the mustard, honey and lemon juice and pour over the vegetables and chicken and return to the oven for approximately 20 minutes or until the chicken is completely cooked. Turn the chicken pieces over half way through cooking.

Serve! As a suggestion, serve with asparagus or green beans.