Groningen Mustard Soup (Mosterdsoep)
Overview
Mosterdsoep is a creamy Dutch mustard soup, best known from the northern city and province of Groningen. Butter and flour are cooked into a roux, then chicken or vegetable stock is whisked in, and plenty of coarse grained Groningen mustard is stirred through with cream. The soup is smooth and pale yellow, with a gentle bite of mustard. It is served with fried bacon pieces and thin rings of leek, and sometimes with croutons or a slice of smoked sausage.
History
Groningen has been known for its coarse mustard for centuries, and mustard soup became a well-loved regional dish there. Today it is served across the Netherlands in cafés and restaurants, especially in autumn and winter, and it is one of the best-known regional soups of the north. Many visitors try it for the first time in Groningen itself, where it is often on the menu as a starter, and supermarkets sell ready-made versions.
Main ingredients
Groningen mustard, leek, bacon, butter, flour, cream. The soup is built on stock thickened with a roux and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · Leek soups · More soups from Netherlands
Recipe
Method
- 12 min
Melt the butter, stir in the flour and cook for 2 minutes.
- 210 min
Whisk in the stock little by little and simmer for 10 minutes.
- 3
Stir in the mustards and the cream and heat without boiling.
- 4
Fry the leek briefly with the bacon.
- 5
Serve the soup topped with bacon and leek.
- ✓
Serve. About 40 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
