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Dutch Classic Soup Winter Groningen Savory Comfort food

Groningen has a lot to offer, but this mustard soup is one of the tastiest things to come out of that province. Creamy, lightly spicy and with an honest, full flavor that immediately brings you back to a cozy table. You don't need much to make this dish, but a good soup pot really makes a difference. Use a good-quality whole-grain mustard and that typical Groninger flavor will come through perfectly.

Recipe

Groninger mustard soup

Groninger mustard soup is a warming classic with a spicy bite. Just what you want on a cold day, and surprisingly quick to get on the table.

Course	Starter
Kitchen	Dutch
Servings	4 people

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Soup pot (at least 3 liters)
Wooden spoon or spatula
Frying pan
Cutting board
Chef's knife
Ladle

Ingredients

40 g butter
1 large onion, finely chopped
2 cloves garlic, finely minced
40 g flour
1.2 liters chicken stock (from cubes or homemade)
4 tbsp whole-grain mustard (preferably Groninger mustard)
150 ml heavy cream
1 smoked sausage (rookworst) (approx. 300 g)
Salt and freshly ground black pepper to taste
1 tsp lemon juice
Fresh chives, finely chopped, for garnish

How to make Groninger mustard soup?

Melt the butter over medium heat in your soup pot. Gently sauté the onion and garlic until translucent, about 4 minutes.
Add the flour and stir well. Let the mixture cook for 1 to 2 minutes so the raw flour taste disappears.
Pour in the chicken stock ladleful by ladleful while stirring. This prevents lumps and gives you a smooth base.
Bring the soup to a boil and let it simmer gently for 10 minutes. Stir occasionally.
Add the whole-grain mustard and the heavy cream. Stir well and taste. Add more mustard if you like it spicier.
Season with salt, pepper and a splash of lemon juice. Let the soup warm through for another 5 minutes without boiling.
Meanwhile, slice the smoked sausage (rookworst) and briefly warm the slices in a dry frying pan, or add them to the soup for the last 5 minutes.
Ladle the soup into deep plates or bowls. Distribute the smoked sausage slices on top and garnish with fresh chives and, if you like, an extra spoonful of whole-grain mustard.

Cooking mode Prevents your screen from going to sleep

A good soup pot is the foundation of any delicious soup. Choose a pot with a thick bottom, as it distributes heat evenly and prevents your roux from burning. With the right pot you can make this mustard soup time and again without hassle, and you'll get much more out of it than just soup.

Serve this Groninger mustard soup with crusty bread for a complete meal. Don't have smoked sausage on hand? Fried bacon lardons or an extra splash of cream also work well. The soup is even better the next day, when all the flavors have had time to meld.

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