Founder of Boutique Hotel Barges and "A Week on the Water" author, Hazel Young, is a graduate of the French National Cooking School in Beaune. She has run numerous cooking seminars and culinary cruises aboard her former barge Fandango, and planned the boutique barge's extraordinary menus for over two decades. Dijon mustard originated in 1856, when Jean Naigeon of Dijon substituted verjuice, (the acidic juice of under-ripe grapes) for vinegar in the traditional mustard recipe. Although still produced in France, French Dijon mustard is now made from seed and wine imported from North America.
Mustard and White Wine Onion Soup
- 1 tablespoon butter
- 1 tablespoon grape seed oil
- 1 onion chopped
- 1 potato chopped
- 1 clove garlic crushed
- 1 bay leaf
- 1 sprig of parsley
- 1 carrot, chopped
- 1 white of leek, sliced and washed
- 4 oz slice of smoked bacon
- 300 ml (2 cups) white wine
- 800 ml (41/2 cups) water
- 1 tablespoon Dijon grainy mustard
- 1 tablespoon Dijon smooth mustard
- 1 teaspoon vegetable stock paste
- salt and pepper
- 1 cup liquid cream
- 1 tablespoon finely chopped parsley
Heat oil and butter in saucepan.
Add onion and leek, and gently fry until translucent.
Add other vegetables, cook for three minutes stirring occasionally then add water and white wine, mustards, stock paste. Bring to boil, cover and simmer for 30 minutes. Remove bay leaf and parsley sprig, blend and adjust seasoning.
Stir in cream and pour into individual bowls, decorate with chopped parsley.
