Dutch Mustard Soup Recipe

"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 is 4 servings

Metric US

I've Tried It

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 by Step Method

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!

Dutch Mustard Soup

Ingredients