|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||33%|
|Saturated Fat 14g||72%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 crème fraîche
- Salt, to taste
- Freshly ground pepper, to taste
- Freshly chopped chives, cress, or sautéed leeks, garnish
Fry the bacon in a frying pan until crisp.
Drain bacon on kitchen paper.
In a separate pot, sauté the shallot in the butter.
Add mustards and 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 with salt and pepper to taste.
Ladle the soup into bowls or soup plates and garnish with the crispy bacon bits and freshly chopped chives, cress, or sautéed leeks.