Keto Mustard Soup (Senfsuppe)

Ingredients

• 4 cups Chicken Broth
• 1/2 cup Heavy Cream
• 4 tbsp Dijon Mustard
• 2 tbsp Yellow Mustard
• 2 large Egg Yolks
• 1/4 tsp Xanthan Gum
• 2 tbsp Butter
• 0.5 tsp Salt
• 0.25 tsp White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium saucepan, melt the 2 tbsp of butter over medium heat (176.7°C / 175°C).
2. 2Whisk in the 1/4 tsp of xanthan gum and cook, whisking constantly, for 30 seconds until it forms a paste.
3. 3Gradually whisk in the 4 cups of chicken broth, a little at a time, until the mixture is completely smooth and there are no lumps.
4. 4Bring the broth mixture to a gentle simmer over medium heat (176.7°C / 175°C), then immediately reduce the heat to low to maintain a very low simmer.
5. 5In a separate medium bowl, whisk together the 2 large egg yolks and the 1/2 cup of heavy cream until fully combined.
6. 6Carefully temper the egg yolk mixture by slowly whisking about 1/2 cup of the hot broth from the saucepan into the bowl. Continue whisking the egg yolk mixture while you add the hot broth to prevent the eggs from scrambling.
7. 7Pour the tempered egg yolk mixture back into the saucepan with the rest of the broth. Stir constantly over low heat for 1-2 minutes until the soup thickens slightly. Do not let it boil, or the egg yolks will curdle.
8. 8Stir in the 4 tbsp of Dijon mustard and the 2 tbsp of yellow mustard until they are completely blended into the soup.
9. 9Season the soup with the 0.5 tsp of salt and the 0.25 tsp of white pepper. Stir well to distribute the seasonings.
10. 10Continue to heat the soup gently over low heat for another 2-3 minutes, stirring occasionally, until it is heated through. The soup should be warm but must not boil. Serve immediately.

Substitutions

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