Musterdsoep Dutch Mustard Apple Soup Food

MUSTERDSOEP (DUTCH MUSTARD-APPLE SOUP)

Steps:

• Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp and evenly browned (about 10 minutes or so). 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 thickens and becomes light golden-brown (about five minutes). Gradually whisk the chicken broth into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth (about 10 minutes). Reduce the heat to low.
• Beat the egg yolks and the heavy cream together until blended. Slowly whisk 1/4 of the hot soup mixture into the cream mixture and then return the entire mixture to the soup pot. Whisk in the mustard, then stir in the apple and bacon. Serve immediately.

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.