Description
A comforting and creamy Dutch mustard soup featuring a blend of sautéed onion, leek, and garlic simmered in broth, enriched with coarse Zaanse-style mustard and heavy cream, topped with crispy bacon and fresh chives. Perfect served hot alongside crusty bread for a warm and flavorful meal.
Ingredients
Scale
Sauté Base
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 leek, cleaned and thinly sliced
- 1 clove garlic, minced
Soup
- 4 cups chicken or vegetable broth
- 3 tablespoons coarse Dutch mustard (Zaanse-style preferred)
- 1/2 cup heavy cream
- Salt and black pepper, to taste
Toppings and Serving
- 4 slices of thick-cut bacon, cooked and crumbled
- Fresh chives, chopped (for garnish)
- Crusty bread (optional, for serving)
Instructions
- Sauté Vegetables: In a large pot, melt butter over medium heat. Add the finely chopped onion, cleaned and thinly sliced leek, and minced garlic. Sauté until softened and fragrant, about 5-7 minutes.
- Add Broth and Simmer: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes to blend the flavors.
- Incorporate Mustard: Stir in the coarse Dutch mustard and continue simmering the soup for another 5 minutes, allowing the mustard flavor to fully infuse the broth.
- Blend Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth, or leave it slightly chunky if you prefer texture.
- Add Cream and Seasoning: Stir in the heavy cream and season with salt and black pepper to taste. Heat the soup gently without bringing it to a boil to prevent curdling.
- Serve: Ladle the hot soup into bowls, topping each with crumbled crispy bacon and fresh chopped chives. Serve immediately with crusty bread on the side if desired.
Notes
- Use coarse Zaanse-style Dutch mustard for the authentic bold flavor and texture.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit bacon or use vegetarian bacon alternatives.
- When blending, be careful not to over-blend if you prefer some texture in your soup.
- Heavy cream can be substituted with half-and-half for a lighter version, but may affect richness.
- Crusty bread is optional but adds a nice accompaniment for dipping.
