Dutch Mustard Soup
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."
- 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
Finely peel and chop the onions and garlic.
Melt the butter in a soup pan and sauté the onion and garlic for 3 minutes.
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.
Fry the bacon cubes crispy in a non-stick skillet about 8 minutes
Cut the leek in half and clean out the sand. Then cut it in thin slices.
Now add the leek and the mustard and stir. Let it boil for about four more minutes on low fire.
Add the cornstarch with a splash of water in a small bowl and pour it in the soup to thicken it and stir.
Add a pinch of salt and pepper to your taste.
Tips & Variations
No special items needed.