Groninger Mustard Soup
This traditional specialty from Groningen places the province's superb regional mustard in the spotlight.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 1
Fry the bacon in a frying pan until crisp.Step 2
Drain bacon on kitchen paper.Step 3
In a separate pot, sauté the shallot in the butter.Step 4
Add mustards and mustard seed.Step 5
Then add the flour and slowly pour in the stock to create a smooth emulsion (roux).Step 6
Cook for a minute or two.Step 7
Add the cream and then season with salt and pepper to taste.Step 8
Ladle the soup into bowls or soup plates and garnish with the crispy bacon bits and freshly chopped chives, cress, or sautéed leeks.