Ask Lemmy had a question on “How do you eat mustard?” and one of the responses was about Dutch Mustard Soup… which sounded intriguing.
Found a recipe, bought stuff, and an hour later…
Recipe calls for 1/2 pound of bacon, but bacon comes in 12 ounce packages and I’ve never gone “Man, why did I make so much bacon?”
Chop it up, fry it up in some good olive oil, about 10 minutes. Remove to paper towels to drain.
Recipe calls for 1 white onion and 2 leeks, but we have a ready supply of sweet onions so I used one of those.
Chopped up, cooked in the bacon grease about 5 minutes or until translucent.
3 cloves of chopped garlic. Mine were small so I popped in 5 cloves. Cooked another minute or so.
Add in three tablespoons of the finest stone ground mustard. I used Maille but if you have the time and the know how you can make your own
3 cups of broth, vegetable or chicken, I used chicken.
1 cup of heavy cream.
Cook that up for about 10 minutes or so.
Mix up a slurry of 2 tablespoons cold water to 1 tablespoon corn starch, stir in as a thickener.
Simmer until it’s as thick as you like.
If you like chunky soup, top with bacon and serve.
If you don’t like chunky soup, use a blender or immersion blender to break up the onions, leeks and garlic, top with bacon and serve.
Soup is more substantial than you might think, neither my wife nor myself were able to finish our bowls, but that may have been because I also made English muffins for dipping. Now we have lunch for tomorrow!
Um. You cook bacon in oil? The bacon fat is not enough “grease”?
This seems quite odd to me.
Nice try olive oil salesman!
I love my olive oil and maybe over use it. :)
Can I make this at home without my own Dutch oven?
You can! I used a deep fry pan. :)
You have to make it in a Dutch Oven, otherwise it’s just sparkling watery mustard…
Hey! I know this stuff! My brother lived in Groningen for a couple of years and I had it when I visited. My girlfriend who doesn’t like mustard even liked it. We liked it so much that we’ve occasionally made it ourselves. I prefer it with onions more than the leeks.
I’m Dutch, and I would have never tought this to be a typical Dutch dish. TIL.
It’s tasty, you should claim it! ;)
Apparently has origins in Groningen and Overijssel.
https://www.greedygourmet.com/recipes-by-dish/soups/mustard-soup/
I would have thought the namesake ingredient to be mustard greens.
I know, right? Who makes mustard soup?
I feel I’d need to toss some in anyway. It does sound tasty, though.
I saw the original thread and was wondering if it used prepared mustard or dry mustard - I had guessed dry. I was also guessing there would be cheese in or on it. Wrong on both counts.
So what did you think? Would you make it again?
Absolutely! But I think NEXT time I’m making my own mustard.
It looks good! Thanks for sharing! I’m still trying to wrap my head around what this would taste like. Like I’m picturing creamy bacony oniony but with some horseradish notes.
Imagine potato soup, without potatoes, and a kind of vinagry undertone.
That sounds quite good.
Thank you!
![[Recipe] Dutch Mustard Soup](https://lemmy.world/pictrs/image/64e57607-41c4-49d2-8f51-396fe09a5b85.jpeg){kind=link}