Sometimes, you just want something warm and tasty. This Dutch Groninger mosterd soep (mustard soup) is exactly that. It’s creamy, a bit spicy, and very easy to make. You only need a few ingredients, and your soup is ready in 30 minutes.
Great for lunch, as a starter, or for a cozy dinner with friends or family. The soup is smooth and full of flavor. The mustard gives it a little kick, and the bacon and crispy onions on top make it extra special. Soft inside, crispy outside – every bite is delicious.
Creamy Dutch Mustard Soup with Crispy Topping
When I was young, we had soup almost every day. And I still love it. Mustard soup is one of my favorites. The smell, the taste – it reminds me of home.
This recipe is a modern version of the soup I knew. It uses Groninger mustard – a coarse mustard with lots of flavor. First, fry the onion and leek slowly, then add flour and broth to thicken the mixture. After blending, you add cream and mustard for that creamy, rich taste.
And the best part? The topping! Crispy bacon, crunchy fried onions (yes, the ones from a bag), and thin slices of raw leek. It’s easy and so good.
Want to serve more with it? Try it with puff pastry cheese sticks or fresh bread with garlic butter. Or keep the soup theme going with my Dutch split pea soup – it is also super cozy!
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📖 Recipe
RECIPE CARD
Ingredients
For the soup
- 2 tablespoons butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 leek, washed and thinly sliced
- ⅓ cup all-purpose flour
- 4 ½ cups chicken stock, preferably homemade
- 3 tablespoons coarse Groninger mustard
- ½ cup heavy cream
- salt and pepper
For the topping
- 7 oz. bacon bits
- 2 tablespoons fried onions
- 1 tablespoon chives, chopped
- 2 tablespoons leek, chopped thinly
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Heat the butter in a soup pot on medium heat. Add onion, garlic, and most of the leek (save a little for later). Cook for 3–4 minutes until soft but not brown.2 tablespoons butter, 1 onion, 2 cloves garlic, 1 leek
- Add the flour. Stir well and cook on low heat for 5 minutes. This makes your soup taste better.⅓ cup all-purpose flour
- Slowly add the stock while stirring. Let the soup cook for 10 minutes, until the leek is tender and soft.4 ½ cups chicken stock
- Turn off the heat. Blend the soup with a hand blender until smooth.
- Stir in the mustard and cream. Add salt and pepper to taste. Like a stronger mustard taste? Add a bit more mustard.3 tablespoons coarse Groninger mustard, ½ cup heavy cream, salt and pepper
- Fry the bacon in a dry pan until crispy. Drain on kitchen paper.7 oz. bacon bits
To Serve
- Spoon the soup into bowls. Top with bacon, the extra raw leek, fried onions, and chives. Enjoy!2 tablespoons fried onions, 1 tablespoon chives, 2 tablespoons leek
Notes
Let the soup cool down first.
- Fridge: Store in a closed container for up to 3 days.
- Freezer: Freeze without the cream. Add cream after reheating.
Nutrition
Recipe and photography: by Andréa Janssen – https://www.byandreajanssen.com
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