Description
Dutch Mustard Soup is a creamy, savory soup featuring the bold flavors of whole grain and Dijon mustards. Made with a buttery roux, broth, and heavy cream, this comforting Dutch classic offers a perfect balance of tangy and rich tastes. It’s easy to prepare on the stovetop and garnished with fresh chives and optional bacon bits for extra texture and flavor.
Ingredients
Scale
Main Ingredients
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 tablespoons all purpose flour
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 3 to 4 tablespoons Dutch whole grain mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon white wine vinegar
- 1/2 teaspoon sugar
- Salt and black pepper to taste
For Garnish
- 2 tablespoons chopped fresh chives
- Optional: 1/4 cup cooked bacon bits
Instructions
- Sauté the Onion: Melt butter in a pot over medium heat and sauté the finely chopped onion until soft and translucent, about 5 minutes.
- Make the Roux: Stir in the all-purpose flour and cook for 1 to 2 minutes while stirring constantly to form a smooth roux and to eliminate the raw flour taste.
- Add Broth: Gradually whisk in the chicken or vegetable broth until the mixture is smooth. Bring it to a gentle simmer over medium heat.
- Incorporate Cream: Stir in the heavy cream and continue to cook the soup for 5 minutes, stirring occasionally to blend flavors and slightly thicken the soup.
- Add Mustards and Seasonings: Mix in the Dutch whole grain mustard, Dijon mustard, white wine vinegar, and sugar. Simmer for an additional 5 to 10 minutes until the soup is slightly thickened and flavorful.
- Season and Serve: Season with salt and black pepper to taste. Ladle the soup into bowls and garnish with chopped fresh chives and, if desired, cooked bacon bits before serving.
Notes
- Use authentic Dutch whole grain mustard for the best flavor and authentic taste.
- Adjust the amount of mustard to control the soup’s sharpness and tanginess according to your preference.
- For a vegetarian version, use vegetable broth and omit the bacon bits.
- This soup pairs excellently with crusty bread for dipping.
