Dutch Groninger Mosterd Soep with Leek and Bacon
Make this creamy Dutch Groninger Mosterd soep with leek and bacon in 30 minutes. Rich, bold and cozy – perfect for lunch or a festive starter.
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
Ingredients you need per step are listed below the step in Italic
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
1. What mustard do I need? Use coarse Groninger mustard if you can find it. It’s spicy and full of flavor. No Groninger mustard? Use whole-grain mustard with seeds.
2. Can I make it without cream? Yes! Just use a bit more stock or add some milk. It will still be tasty.
3. Is the mustard flavor too strong? If it’s too sharp, add more cream. Or stir in the mustard and cook it for one minute before blending – that softens the flavor.
4. Storage
Let the soup cool down first.
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
Calories: 365kcal | Carbohydrates: 19g | Protein: 11g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 615mg | Fiber: 1g | Sugar: 5g | Vitamin A: 790IU | Vitamin C: 5mg | Iron: 1mg
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