|Nutritional Guidelines (per serving)|
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. Allow to drain on kitchen paper. In a separate pot, sautee the shallot in the butter. Add mustard seed. Now add the flour and slowly pour in the stock to create a smooth emulsion (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.