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Tips:
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1. Don't add any salt to the soup till it is cooked, as mustard is very salty.
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2. Use wholegrain mustard if you can find it.
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3. If using fresh chili, it's important to wear plastic/rubber gloves, avoid contact with your eyes and ensure you wash your hands thoroughly after handling.
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Preparation:
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Chop the onion.
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Melt the butter in a large pan and then add the chopped onion, letting it cook (not brown) for a few minutes.
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Add water and crumble in the stock cubes, then slowly bring to the boil.
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If you'd like to add fresh chilies, do so now. I normally get a yellow chili, slice it in half and put one half in the soup. Let that simmer for a few minutes - taste and then decide what to do. If the heat is at the right level, I take the chili out and if not, I leave it in for a bit longer.
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Combine the creme fraiche, smeerkaas (spreadable cheese) and the mustard with a whisk or a spoon.
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When water has come to the boil, lower the heat and add mustard mixture; whip with a whisk until smooth. Let simmer for a few minutes.
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Add cornstarch and let the soup thicken on low heat for a couple of minutes.
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Once thickened, season with freshly ground black pepper.
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I can assure you there'll be no need to salt the soup, except if you're a salt addict, which I used to be, and even then I found adding salt was an overkill - an undesirable one at that.
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Garnish with: bacon bits, chopped parsley and/or green spring onion rings.
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Serve with: chunks of French bread, slices of wholegrain toast with butter, breadsticks dipped in cheese and rolled in parsley.
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Leftovers are great as a sauce on steak or mixed into cooked pasta and baked.
