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Soup Dutch Comfort food Quick Classic Mustard

Mustard soup might not be the first thing you think of, but once you taste it, you won't want anything else. The combination of spicy mustard, a creamy broth and a touch of cream makes this soup surprisingly complex while being surprisingly quick to make. For this, use a good soup pot with enough capacity so you can make a large portion right away. Perfect for sharing at the table or for the next day.

Recipe

Mustard Soup

Mustard soup is a true Dutch classic that you can put on the table with a few simple ingredients. Creamy, full of flavour and just a little different from the usual.

Course	Appetizer
Kitchen	Dutch
Servings	4 servings

Preparation time

Preparation time	10 min
Total	30 min

Equipment

Soup pot
Wooden spoon or whisk
Cutting board
Chef's knife
Measuring jug
Ladle

Ingredients

1 large onion
2 cloves garlic
50 g butter
50 g flour
1.5 liters chicken stock (from cubes or fresh)
3 tbsp whole-grain mustard
2 tbsp Dijon mustard
150 ml heavy cream
Salt and freshly ground pepper to taste
Fresh chives, finely chopped (for garnish)
150 g smoked sausage or cooked ham, sliced (optional)

How to make mustard soup?

Finely chop the onion and garlic. Heat the butter in the soup pot over medium heat and sauté the onion and garlic for about 3 minutes until soft and translucent.
Add the flour and stir well. Cook this mixture for 1 to 2 minutes so the flour cooks through and you get a nice roux.
Pour in the chicken stock in batches while stirring. This prevents lumps and gives you a smooth base.
Bring the soup to a boil, then let it simmer gently over low heat for 10 minutes.
Add the whole-grain mustard and the Dijon mustard and stir well. Taste and decide how much mustard you prefer.
Pour in the heavy cream and warm the soup for another 5 minutes over low heat. Do not let it boil once the cream has been added.
Season with salt and freshly ground pepper. Serve the soup in deep plates or bowls and garnish with fresh chives and optionally a few slices of smoked sausage or cooked ham.

Cooking mode Prevents your screen from going to sleep

A large soup pot is the secret behind a good mustard soup. You want enough room to stir comfortably without everything boiling over the edge. Choose a stainless steel pot with a thick base, as it distributes heat evenly and prevents burning. That way your soup tastes just right every time.

Leftover mustard soup keeps well for two days in the fridge. Reheat it over low heat and add a splash of extra stock if it has become too thick. The flavours are actually even better the next day, so feel free to make a big pot at once.

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