Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

A great gem from !

Please Fave the original Here

******************************

Ok, this one seems a bit odd, but trust me - it's an OLD recipe. I started messing around in the SCA back in the mid-1990's while stationed in Connecticut at the Sub base. I started drawing my first strips there after finding Mark Wallace's (Master William Blackfox) strip "Warthaven" in the SCA newsletters. (Met him at a convention once and hit it off - he was dozing at his table and me and another person started pelting him with wadded up $1 bills for a few minutes...I miss him.)

The Barony always had a 12th Night Celebration and the one thing they served was Mustard Soup. This was in the early days of the internet and trying to find the recipe was impossible and they kept it seriously guarded. I found one version, but it was seriously complicated, expensive, and didn't give the same results. Fast forward to the present day where one can look at Ancient roman cookbooks online (seriously!) I was digging for something and this showed up. So far the only thing that I've added was the leek and bacon, as this is also known as a "Gronenburg" variant due to the mustard type.

There are other variants out there, but this has been my current comfort food as of late.

---

Leek and Mustard Soup

Ingredients

2 Tbsp unsalted butter

2 Tbsp flour

2½ cups chicken stock

1¼ cups whole milk

½ cup heavy cream

2 large eggs

3 Tbsp Dijon or spicy brown mustard ( Double this, and add the same amount of whole grain mustard – this tends to be “mild” for the taste of mustard. Work the amount up until it has the flavor you desire!)

½ tsp salt (or to taste)

Dash of white pepper

1 cup fresh or frozen peas, lightly blanched

1 Leek, finely sliced to the green. (1/4 total saved for garnish)

1 Large Vidalia, finely julienned.

BACON

Instructions

In a heavy sauce pan or pot, toss in your diced bacon and let it fry. Scoop it out when it gets to the consistency you want and set it in a bowl with a paper towel to drain. Drain off some of the grease into a clean jar for future use.

Add the onion and leek to the pot and let it sweat until translucent – about 5-10 minutes.

Reduce the heat and let your pot cool some before the next step.

Add butter over medium heat and let it melt. Add the flour and stir constantly for about 2 minutes to form a roux. Keep an eye on this as it will quickly turn into a goo with the onion and the leek.

Gradually whisk in chicken stock until smooth. Add the milk and simmer gently, stirring, until slightly thickened.

In a separate bowl, whisk together the eggs, cream, and mustard. ( Mind you...I added a LOT of mustard for my taste…)

Temper the mixture with a ladleful of hot broth, whisking to prevent curdling, then slowly stir into the soup.

Cook gently over low heat—never allowing it to boil—until the soup thickens and coats the back of a spoon (about 5 minutes).

Use an immersion blender and work it until smooth.

Season with salt and white pepper.

Serve hot, garnished with peas, remaining leek, croutons, toasted garlic bread, and BACON! (Why? Why not! IT'S BACON!)