A Funky green mustard soup that made me have another bite!
My girlfriend made this delicious soup for us this week and I gotta tell you it really is tasty!
I believe this Mustard soup (in Dutch we call it ‘Mosterdsoep’) is actually a genuine Dutch dish.
There’s a lot of different Dutch mustards available in The Netherlands and many regions have it’s own Mustard soup.
This recipe originates from one of the eastern provinces called ‘Overijssel’, in case you would like to know. I didn’t know about all these different mustard soups and writing this recipe just got me into finding out about this, and I think it’s quite funny that such a small country as The Netherlands has a lot of regional mustard soup recipes. Well, never mind, let’s start talking about this recipe. Thinking of mustard usually doesn’t make you think of soup, so that’s why I wanted to post this recipe for you guys, because you really gotta try this one!
In about 30 minutes you can make yourself this taste-bud-popping soup.
Dutch Mustard soup revisited:
Have Another Bite is not only a place where I share my recipes with you folks, but is also my own little cookbook :). I often look back at older recipes when I need inspiration, or when I don’t know what to make for dinner. Yesterday was one of those days that I didn’t know, and suddenly thought of this tasty mustard soup recipe. It happens to be one of Have Another Bite’s first recipes. At that time I didn’t take many pictures and was still figuring out how to format recipes and the pictures. Since this is a recipe you guys seem to like, I thought that it would be nice to add a few more pics just for the fun of it!
It’s been nine months since I first posted this mustard soup recipe and I still think this soup is winner! Do you too? Enjoy!
Mustard soup recipe
- 1 Clove of garlic
- 2 Onions
- 1 tablespoon Butter
- 3⅓ cup Water
- ¾ cup Cooking cream
- 1 Vegetable bouillon cube
- 0.5 lbs Bacon cubes
- 1 Leek
- 3 tablespoons of Coarse Grain Mustard
- 1 tablespoon Cornstarch
- 1 multigrain baguette (on the side)
- Finely peel and chop the onions and garlic.
- Melt the butter in a soup pan and sauté the onion and garlic for 3 minutes.
- Pour in the water and the cooking cream and add the vegetable bouillon cube. Bring this to the boil and let it boil for a while.
- Fry the bacon cubes crispy in a non-stick skillet in about 8 minutes
- Cut the leek in half and clean out the sand. Then cut it in thin slices.
- Now add the leek and the mustard and stir. Let it boil for about four more minutes on low fire.
- Add the cornstarch with a splash of water in a small bowl and pour it in the soup to thicken it and stir.
- Add a pinch of salt and pepper to your taste.
- Now serve the soup with some slices of the baguette and you're ready to let your taste buds tingle. Enjoy!