Groninger Mustard Soup

Written by
Karin Engelbrecht
Magazine editor, restaurant reviewer, and food writer who focuses on Dutch cuisine.
Learn about The Spruce Eats' Editorial Process
Karin Engelbrecht
Updated 03/24/21
Creamy Mustard Soup

Eugene Mymrin / Getty Images
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
348 Calories
26g Fat
20g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 348
% Daily Value*
Total Fat 26g 33%
Saturated Fat 14g 72%
Cholesterol 64mg 21%
Sodium 1093mg 48%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 8%
Protein 10g
Calcium 96mg 7%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 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

Steps to Make It

  1. Fry the bacon in a frying pan until crisp.

  2. Drain bacon on kitchen paper.

  3. In a separate pot, sauté the shallot in the butter.

  4. Add mustards and mustard seed.

  5. Then add the flour and slowly pour in the stock to create a smooth emulsion (roux).

  6. Cook for a minute or two.

  7. Add the cream and then season with salt and pepper to taste.

  8. Ladle the soup into bowls or soup plates and garnish with the crispy bacon bits and freshly chopped chives, cress, or sautéed leeks.