Onion Leek Vegetables

Peel the onions and cut them in half. Mix wine with vegetable soup, add salt and boil. Pour in onions and cook for 15 to 20 minutes on a gentle heat.

Clean the leeks and cut them into rings about two centimeters wide. Cook with the onions and mustard seeds for 10 to 15 minutes. Pour into a sieve and collect the liquid.

Heat butter. Sauté flour in it, add 600ml vegetable water (for 4 servings) and cook for about 5 minutes. Add whipping cream, bring to boil repeatedly and season with pepper, whole sugar, mustard and nutmeg. Add onion and leek.

Serve with baked potatoes.

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