Groninger Mustard Soup
This traditional specialty from Groningen places the province's superb regional mustard in the spotlight.
- Serves: 4 persons
- 1cup (150 grams) bacon lardons
- 1medium-sized shallot , finely chopped
- 3 ½tablespoons (50 grams) butter
- 1tablespoon grainy Groninger mustard (or other grainy mustard)
- 1tablespoon smooth Groninger mustard (or other smooth mustard)
- ½teaspoon mustard seeds
- ½cup (50 grams) sifted flour
- 4 ⅕cups (1 liter) chicken stock
- ½cup (100 milliliters) cream or crème fraîche
- Salt, to taste
- Freshly ground pepper, to taste
- Freshly chopped chives, cress, or sautéed leeks, garnish
Step 1Fry the bacon in a frying pan until crisp.
Step 2Drain bacon on kitchen paper.
Step 3In a separate pot, sauté the shallot in the butter.
Step 4Add mustards and mustard seed.
Step 5Then add the flour and slowly pour in the stock to create a smooth emulsion (roux).
Step 6Cook for a minute or two.
Step 7Add the cream and then season with salt and pepper to taste.
Step 8Ladle the soup into bowls or soup plates and garnish with the crispy bacon bits and freshly chopped chives, cress, or sautéed leeks.