An American acquaintance once reacted with shock when he heard of this soup for the first time: 'Wow, is that similar to stone soup?' he quipped, referring of course to the famous fairytale by the Brothers Grimm. It's not hard to see his point... who first thought of making a soup from a condiment anyway? At any rate, this regional specialty from Groningen is delicious, and that's all that counts. Our heartfelt thanks go to Mr. Boom for sharing his recipe with us.
- 1 cup (150 g) bacon lardons
- 1 medium-sized shallot, finely chopped
- 3 1/2 tbsp (50 g) butter
- 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 (50 g) sifted flour
- 4 1/5 cups (1 liter) chicken stock
- 1/2 cup (100 ml) cream or creme fraiche
- Optional: salt and pepper to taste
- Fry the bacon in a frying pan until crisp.
- Drain bacon on kitchen paper.
- In a separate pot, saute the shallot in the butter.
- Add mustard seed.
- Then add the flour and slowly pour in the stock to create a smooth emulsion (roux).
- Cook for a minute or two.
- Add the cream and then season and taste.
- Ladle the soup into bowls or soup plates and garnish with the crispy bacon bits and freshly chopped chives, cress, or sauteed leeks.
|Nutritional Guidelines (per serving)|