Altschul Recipe Database: Mustard Soup (from Groningen)

Recipe: Mustard Soup (from Groningen)
This is a Side Dish.
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1 cup bacon pieces (about 5 oz.)
1 medium shallot, finely chopped
3 1/2 tbsp. butter
1 tbsp. brown mustard
1 tbsp. yellow mustard
1/2 tsp. mustard seeds (preferably darkly colored)
1/2 cup flour 
4 cups chicken broth
1/2 cup cream  
Salt & pepper
Freshly chopped chives, cress, sauteed leeks or other vegetables, to decorate (optional)

Fry the bacon until crisp, then allow it to drain on paper towels. Drain off the grease and scrape up the fond from the bottom of the pan. In a separate pot, saute the shallot in the butter. Add mustard, seeds, and fond. Now add the flour and, whisking constantly, slowly pour in enough of the broth to create a smooth roux emulsion. Once there is enough to make a smooth paste, stop and let the flour cook for a couple minutes. Then whisk in the remainder of the broth. Allow it to reach a simmer and begin to thicken, then turn off the heat and add the cream. Season with salt and pepper to taste. Ladle the soup into bowls, adding bacon pieces to each bowl. Garnish with the fresh chopped greens, if desired.