Dutch Mustard Soup Zaanse Mosterdsoep Recipes

DUTCH MUSTARD SOUP (ZAANSE MOSTERDSOEP)

Dutch Mustard Soup (Zaanse Mosterdsoep) image

Never ate this before I came to The Netherlands. It is mostly served as a starter. Originally it is served with little bits of crispy baked bacon but since I do not eat bacon I can not vouch for how the soup tastes when you use it. It is delicious without bacon too!

Provided by Chef Dudo

Categories Lunch/Snacks

Time 20m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

4 cups water
2 vegetable bouillon cubes
1/2 cup creme fraiche
2 tablespoons coarse grain mustard, with whole mustard grains
1/2 cup spreadable soft cheese, you want it to melt well
4 tablespoons cornstarch
salt and pepper
1 spring onion, chopped

Steps:

Bring water to boil.
Add creme fraiche, mustard and cheese.
Stir until smooth.
Add cornstarch.
Continue stirring.
When soup thickens, add salt and pepper to taste.
Garnish with chopped spring oniom.

Nutrition Facts : Calories 134.3, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 19.7, Carbohydrate 8.4, Fiber 0.2, Sugar 0.1, Protein 0.7

DUTCH MUSTARD SOUP (ZAANSE MOSTERDSOEP)

Dutch Mustard Soup (Zaanse Mosterdsoep) image

Make and share this Dutch Mustard Soup (Zaanse Mosterdsoep) recipe from Food.com.

Provided by Ethan at Food.com

Categories Dutch

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb bacon, diced
3 tablespoons salted butter
1/3 cup all-purpose flour
1 quart chicken stock
2 egg yolks
1 cup creme fraiche
1/2 cup country Dijon mustard
1 Granny Smith apples, diced

Steps:

Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp and evenly browned, about 10 minutes. Pour off the fat and drain the bacon on a paper towel-lined plate.
Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low.
Beat the egg yolks and heavy cream together until blended. Slowly whisk 1/4 of the hot soup into the cream mixture and return the cream mixture to the soup pot. Whisk in the mustard; stir in the apple and bacon. Cook and stir until the soup is hot but not simmering.

Nutrition Facts : Calories 660, Fat 58.7, SaturatedFat 25.2, Cholesterol 181.2, Sodium 1162.3, Carbohydrate 17.3, Fiber 1.2, Sugar 5.5, Protein 16.2

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