Dutch Mustard Soup Zaansemosterdsoep Recipes
DUTCH MUSTARD SOUP (ZAANSE MOSTERDSOEP)
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
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)
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
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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DUTCH MUSTARD SOUP | 12 TOMATOES
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4.4/5 (54)Estimated Reading Time 2 minsServings 4Total Time 30 mins
- In a large pot, cook the bacon or pancetta over medium-high heat until browned and crispy. Remove to a paper towel lined plate to drain.
- If there isn't much fat remaining in the pan, add some butter. (You want about 2 tablespoons of fat total.)
- Reduce heat to medium, and add the onion and leek and cook until soft, about 5 minutes. Add the garlic and cook one minute more.
- Stir in the mustard, followed by the stock and the cream. Simmer until the vegetables are tender, about 10 minutes.
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