I’m not a huge mustard fan, so imagine my surprise when I tried mustard soup in the Netherlands and it was amazing. The mill where they ground the mustard was right next door. It was like a cheese soup almost. Creamy, tart, spicy. So good. All of the Dutch mustard was, including with the bitterballen.
For something called “mustard soup” it’s INCREDIBLY filling. The taste is fantastic, but neither my wife nor myself could finish our bowls, we’re going to have the rest for lunch today.
Part of that may have been that I also whipped up some English muffins for dipping.
I’ll say this, Europeans know how to make a soup base that can accommodate any number of ingredients. Some of the best soup I’ve ever had was just from a big vat of pea soup at a university dining hall in Brussels.
I’m not a huge mustard fan, so imagine my surprise when I tried mustard soup in the Netherlands and it was amazing. The mill where they ground the mustard was right next door. It was like a cheese soup almost. Creamy, tart, spicy. So good. All of the Dutch mustard was, including with the bitterballen.
Not a mustard fan, tries mustard soup anyway, discovers something wonderful. This may be a trivial example, but it’s the key to living life!
Saw the post, found a recipe, went out and got stuff… an hour later…
Recipe calls for 1/2 pound of bacon, but bacon comes in 12 ounce packages and I’ve never gone “Man, why did I make so much bacon?”
Chop it up, fry it up in some good olive oil, about 10 minutes. Remove to paper towels to drain.
Recipe calls for 1 white onion and 2 leeks, but we have a ready supply of sweet onions so I used one of those.
Chopped up, cooked in the bacon grease about 5 minutes or until translucent.
3 cloves of chopped garlic. Mine were small so I popped in 5 cloves. Cooked another minute or so.
Add in three tablespoons of the finest stone ground mustard. I used Maille but if you have the time and the know how you can make your own
3 cups of broth, vegetable or chicken, I used chicken.
1 cup of heavy cream.
Cook that up for about 10 minutes or so.
Mix up a slurry of 2 tablespoons cold water to 1 tablespoon corn starch, stir in as a thickener.
Simmer until it’s as thick as you like.
If you like chunky soup, top with bacon and serve.
If you don’t like chunky soup, use a blender or immersion blender to break up the onions, leeks and garlic, top with bacon and serve.
Daaaaaang. Well done. This sounds amazing. How did it turn out?
For something called “mustard soup” it’s INCREDIBLY filling. The taste is fantastic, but neither my wife nor myself could finish our bowls, we’re going to have the rest for lunch today.
Part of that may have been that I also whipped up some English muffins for dipping.
!cooking@lemmy.world would love that recipe!
I’ll say this, Europeans know how to make a soup base that can accommodate any number of ingredients. Some of the best soup I’ve ever had was just from a big vat of pea soup at a university dining hall in Brussels.
that’s the secret ;)