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.
Oh and did I mention this soup is a great starter for this Potjiekos dish from Namibia and for this fresh green pasta dish?
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!
Comments (18)
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Mmm this soup looks delicious. Your photos are lovely!
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You have a lucky gf to make you some deliciousness! This dish looks so simple, yet heartful! I will have to give it a try. I did wish upon my bf making me something and out of nowhere yesterday he made me a papaya-mango-passion fruit smoothie. It has always been me in the kitchen, so absolutely appreciated and love it when somebody else cooks.
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Author
Haha yep Ido feel lucky ;). We both love cooking, so it’s nice to surprise each other with new dishes. Maybe your bf got caught with the cooking virus now? :p
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Great looking soup, I love that each region has it’s own version. Perfect for lunch or dinner. GG
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Thanks!
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Thanks! I think I will try this. I first heard of mustard soup in a Neil Simon play, and they didn’t make it sound too good! When I was in Amsterdam, we never saw any “Dutch food” offered, so I’m glad to know about this soup.
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Scrumptious! I think I’m going to use this one but I love them all. I’m most torn between this and the pea soup. You were smart to add the photos, they’re great.
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Hi,
I was just wondering about the ‘cup’ that you’re using to measure the water & cream. How big is the cup? Do you know how many millilitres it holds? Thanks!
Sarah-
Hi Sarah, when I speak of 1 cup, it holds 240mL. Check this website for a lot of conversions that might be useful.
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Is cooking cream different from other cream?
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Hi Kelly, the (cooking) cream I used is a bit thicker and reacts better to heat. But of course you can also use other cream!
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Trying this right now. When do I need to add the fried bacon cubes? :)
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IT IS delicious! But the recipe said 2 onions, and I see leek (prei)…..I know they are both from the same family, but their taste are different….leek (prei) has a better flavor…softer, but tastier.
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