Dutch Mustard Soup Zaansemosterdsoep Food

MUSTARD SOUP

Steps:

• Gently fry the onion, leek and garlic in the butter and oil until softened.
• Pour in the stock, cream and mustard and let the soup simmer for 10 minutes or until the vegetables are cooked.
• Blend the soup in a food processor until smooth and return it to the pot to heat through.
• The soup can be thickened by preparing a slurry comprising 2 parts water to 1 part cornstarch.
• Serve immediately with your favourite bread.

DUTCH MUSTARD SOUP (ZAANSE MOSTERDSOEP)

Steps:

• Bring water to boil.
• Add creme fraiche, mustard and cheese.
• Stir until smooth.
• Add cornstarch.
• Continue stirring.
• When soup thickens, add salt and pepper to taste.
• Garnish with chopped spring oniom.

DUTCH MUSTARD SOUP (ZAANSE MOSTERDSOEP)

Steps:

• Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp and evenly browned, about 10 minutes. Pour off the fat and drain the bacon on a paper towel-lined plate.
• Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low.
• Beat the egg yolks and heavy cream together until blended. Slowly whisk 1/4 of the hot soup into the cream mixture and return the cream mixture to the soup pot. Whisk in the mustard; stir in the apple and bacon. Cook and stir until the soup is hot but not simmering.

DUTCH MUSTARD SOUP (ZAANSEMOSTERDSOEP)

Steps:

• Bring water to boil. Add creme fraiche, mustard and cheese; whip until smooth. Add cornstarch. When the soup thickens, add salt and pepper to taste. Garnish with onion. Serve with bacon bits on the side. Makes 1 litre (4 cups) *This is traditionally made with mustard from the Zaan. Any mustard with whole mustard seeds will work well too.