Dutch Mustard Soup with Smoked Salmon

Dutch Mustard Soup with Smoked Salmon is a simple and elegant soup with mustard flavor, crispy green asparagus, and smoked salmon.

Prep Time 10

Cook Time 14

Total Time 24

Course Soup

Cuisine Dutch, European

Servings persons

Calories 157 kcal

Ingredients you need per step are listed below the step in Italic

Cut the smoked salmon into thin strips and keep it chilled until needed.
3½ oz smoked salmon
Melt the butter in a saucepan over medium heat. Stir in the flour until it forms a smooth paste, then cook on low heat for 3 minutes.
2 tablespoons butter , ¼ cup all-purpose flour
Slowly whisk in the cooled stock until smooth. Bring to a boil and cook for 10 minutes.
4¼ cup vegetable stock
Lower the heat and stir in the mustard. Season with salt and black pepper.
3 tablespoons coarse mustard, salt and pepper
Add the asparagus and simmer gently for 4 minutes, until just tender.
3½ oz green asparagus tips
Ladle the soup into bowls and divide the smoked salmon over the top. Finish each bowl with a spoonful of sour cream and serve at once.
4 tablespoons sour cream

1. Can I use chicken stock instead of vegetable stock? Yes. Chicken stock gives the soup a slightly deeper flavor, but both work well.

2. Why does the stock need to be cool? Cool stock is easier to whisk into the roux smoothly and helps prevent lumps.

3. How do I stop the soup from tasting like raw flour? Cook the roux for about 3 minutes on low heat before adding the stock.

4. Can I add the salmon to the whole pot? It is better added to each bowl. That keeps the salmon silky and stops it from overcooking.

5. Storage

Refrigerator: Store the plain soup without salmon, asparagus, or sour cream in the fridge for up to 2 days.
Reheat: Reheat gently and do not let it boil once the mustard is in. Add the garnish only when serving.

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