Dutch Mustard Soup

Dutch Mustard Soup-01

Yield: 4 servings

Time: 20 minutes

Last year we had a quick lunch in the restaurant of the fabulous Rijksmuseum in Amsterdam. That’s where we tasted Groninger Mosterdsoep, it was absolutely fabulous. Groninger mustard is milder than Dijon mustard. The mustard soup with bacon and leek is one of the famous classics from the north of the Netherlands.

Traditionally the Groninger Mosterdsoep was thickened with a roux. It’s not my favorite method as the taste of flour affects the delicate taste of the soup. If it is too thin you can thicken it a bit with cornstarch mixed with water. If you cannot find Dutch mustard, mix equal amounts of whole grain mustard with Dijon mustard. It’s a close call.

Ingredients:

  • 1 cup (150 g) bacon lardons (optional)
  • 2 medium-sized shallot, finely chopped
  • 1 garlic clove finely minced
  • 1 Tbsp butter
  • 1 large leek cut into thin slices, light green and whites only
  • 1 Tbsp grainy Groninger mustard (or any grainy mustard mixed with a smooth mustard)
  • 4 cups (1 L) chicken or vegetable stock
  • 1/2 cup (120 ml) Creme Fraiche
  • 1 Tbsp cornstarch mixed with 1 Tbsp water (optional)
  • salt and freshly ground pepper

Preparation:

Melt the butter in a cooking pot over medium heat.  Do not let it brown. Add the shallots and garlic. Sautee shallots until they are translucid. Add garlic and saute for a minute longer. Add the chicken stock and simmer for 5 minutes to mingle flavors. In the meantime, fry bacon lardons until they are crispy. Place lardons on paper towels to drain and set aside. Leave but 1 tablespoon of bacon fat in the frying pan and add the leeks. Sautee for about 5-8 minutes or until leeks start to soften. Leeks should keep their green color and not brown. Add the mustard to the leeks and let it simmer for another 5 minutes on very low heat. Stir in the Creme Fraiche. Add leeks- creme fraiche mix to the chicken stock. Stir to smooth it up. Taste for salt and pepper. Serve it warm with bacon bits on top.

In the meantime, fry bacon lardons until they are crispy. Place lardons on paper towels to drain and set aside. Leave but 1 tablespoon of bacon fat in the frying pan and add the leeks. Sautee for about 5-8 minutes or until leeks start to soften. Leeks should keep their green color and not brown. Add the mustard to the leeks and let it simmer for another 5 minutes on very low heat. Stir in the Creme Fraiche. Add leeks- creme fraiche mix to the chicken stock. Stir to smooth it up. Taste for salt and pepper. Serve it warm with bacon bits on top.

Lekker!

Leave a Reply