Dutch Mustard Soup

4
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In

Recipe: #32170

May 20, 2019



"This recipe originates from one of the Dutch eastern provinces called 'Overijssel'. There are many variations of this soup across the Netherlands. Serve a multigrain baguette on the side."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (372.2 g)
  • Calories 464.1
  • Total Fat - 35.6 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 100.9 mg
  • Sodium - 1160.1 mg
  • Total Carbohydrate - 12.7 g
  • Dietary Fiber - 1.8 g
  • Sugars - 3.4 g
  • Protein - 23.1 g
  • Calcium - 62.5 mg
  • Iron - 1.6 mg
  • Vitamin C - 7.3 mg
  • Thiamin - 0.3 mg

Step 1

Finely peel and chop the onions and garlic.

Step 2

Melt the butter in a soup pan and sauté the onion and garlic for 3 minutes.

Step 3

Pour in the water and the cream and add the vegetable bouillon cube. Bring this to the boil and let it boil for a while.

Step 4

Fry the bacon cubes crispy in a non-stick skillet about 8 minutes

Step 5

Cut the leek in half and clean out the sand. Then cut it in thin slices.

Step 6

Now add the leek and the mustard and stir. Let it boil for about four more minutes on low fire.

Step 7

Add the cornstarch with a splash of water in a small bowl and pour it in the soup to thicken it and stir.

Step 8

Add a pinch of salt and pepper to your taste.

Step 9

Enjoy!

Tips & Variations


No special items needed.

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