Cut onions into wedges, cut potatoes into chunks, divide cauliflower/romanesco into florets, and mince garlic.

Heat butter and olive oil in a large heavy pot. Brown all sides of the chicken drumsticks. Remove to a plate and set aside for now.

Add onions and garlic and sauté until onions are soft.

Add potatoes, thyme, bay leaf and 400 ml water to the pot. Bing to a boil.

Add the drumsticks back into the pot and turn heat to low. Simmer for 20 minutes.

Add the romanesco or cauliflower. Continue cooking for 10-15 minutes.

Dissolve the mustard into to soup. I put mustard in a small dish and dissolved in a couple ladlefuls of the soup and then mixed it in.

Cook for another 5 minutes or until thickness of the soup is as you like. Add salt and pepper to taste. Serve and garnish with fresh parsley or dill.