Groningen Mustard Soup

By danand

Ingredients

• TO DECORATE:
• 1 cup bacon lardons (150 g)
• 1 medium-sized shallot, finely chopped
• 3 1/2 tbsp butter (50 g)
• 1 tbsp grainy Groninger mustard (or other grainy mustard)
• 1 tbsp smooth Groninger mustard (or other smooth mustard)
• 1/2 tsp mustard seeds
• 1/2 cup sifted flour (50 g)
• 4 1/5 cups chicken stock (1 liter)
• 1/2 cup cream or creme fraiche (100 ml)
• Salt & pepper
• Can also add dry Sherry, white wine, rosemary, thyme and fennel seeds
• freshly chopped chives, cress or sauteed leeks

Details

Servings 4
Adapted from dutchfood.about.com

Preparation

Step 1

Fry the bacon in a frying pan until crisp. Allow to drain on kitchen paper. In a separate pot, sautee the shallot in the butter. Add mustard and -seed. Now add the flour and slowly pour in the stock to create a smooth emulsion (called a roux). Allow to cook for a minute or two. Now add the cream. Season and taste. Ladle the soup into bowls or soup plates and garnish with the cripsy bacon bits and freshly chopped chives, cress or sauteed leeks.