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Groninger mosterdsoep
Groninger mosterdsoep: creamy Groningen mustard soup with leek
Groningen in the far north of the Netherlands has been making mustard since the Middle Ages, and its creamy mustard soup is served in every café in the city: a velvety roux soup with leek, stock and cream, sharpened with a generous amount of coarse Groninger mustard. Most cafés top it with crisp bacon bits; this vegetarian version uses toasted croutons and chives. A common mistake is boiling the soup after the mustard goes in, which makes it bitter and grainy. Chef's tip: whisk the mustard in off the heat at the end, so it keeps its tang.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
- 1 ⅜ oz butter
- 1 leekthinly sliced
- 1 ⅜ oz plain flour
- 3 ¼ cups vegetable stock
- ¾ cup double cream
- 3 tbsp coarse grain mustard
- 1 tbsp smooth mustard
- ½ tsp salt
To serve
- 2 ⅛ oz croutons
- ⅛ oz fresh chiveschopped
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Method
0/5 doneStep 1: Melt 1 ⅜ oz butter and soften 1 leek for 6 minutes. Stir in 1 ⅜ oz plain flour and cook 2 minutes.
8 minStep 2: Whisk in 3 ¼ cups vegetable stock gradually and simmer for 10 minutes, until smooth and thickened.
10 minStep 3: Add ¾ cup double cream and ½ tsp salt and heat through.
Step 4: Take off the heat and whisk in 3 tbsp coarse grain mustard and 1 tbsp smooth mustard. Common mistake: boiling it after; bitter and grainy.
Step 5: Serve with 2 ⅛ oz croutons and ⅛ oz fresh chives.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 7 g
- Carbs
- 14 g
- Fat
- 24 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does groninger mosterdsoep take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of butter?
- The same weight of ghee or coconut oil (for frying and most baking).
- What can I use instead of leek?
- 1 onion per leek.
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