Dutch Mustard Soup
"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
Ingredients
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!
Tips
No special items needed.
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