Mosterdsoep – Dutch mustard soup

by on December 21, 2015 » Add the first comment.
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So a friend at church gave me this recipe, and I thought I would Google the text, rather than retyping the entire thing. What I found were a dozen sites having the same recipe. (same typo, and all!) I am not sure which was the original source, but here are several of the sites PLUS a few from the Netherlands which do not vary much from the recipe recounted below. I have added a few of my own enhancements at this site (such as the slivered onion and option for tilapia) which I think improve the basic recipe. I inferred some of the improvements by using Google translate and the Dutch recipe sites.

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Eet Smakelijk!

Mustard Soup – “Mosterdsoep” – sounds pretty ludicrous. I had my doubts when I was told about it. I mean, mustard is for hot dogs. After making it, I am convinced that there are no rules when it comes to cooking.

Mosterdsoep is a creamy soup with a mild taste… not sharp as you might expect. The recipe is simple, easy, and inexpensive.

The soup is made with a traditional dutch mustard called “zaanse mosterd” but any grainy mustard will work. I used Dijon and it worked out just fine. Once site suggested a stone ground mustard; or mixing a spoon of wholegrain with a spoon of Dijon mustard.

Mosterdsoep
4 tablespoons butter – melted and clarified
1 onion finely chopped
1/2 C dry white wine
6 1/2 tablespoons all purpose flour
4 cups (1 liter) stock (chicken or vegetable)
4 tablespoons of dijon mustard
1 tsp sugar
1/2 cup Cream
1 Leek – sliced very thinly – place into water and set aside
( leeks frequently are dirty so make sure they are well rinsed )
1 or 2 tilapia fillets sliced in small chunks

  1. Start by sauteeing your onions in EVOO over a medium heat.
  2. Add in your clarified butter and flour and stir until the flour barely starts to brown.  The EVOO will keep the butter from burning.
  3. Whisk in a few splashes of the stock. The flour will start to break apart.  Just keep whisking until it has completely dissolved.
  4. Keep on adding and stirring this until you’ve added all the stock.
  5. Add in your white wine.
  6. Whisk in the mustard. Keep whisking until dissolved.
  7. Add your pieces of leek
  8. Add the cream and bring to not quite a boil.  Steam should be coming off the surface of the liquid.
  9. Serve your soup, garnishing with a few chives, some bits of bacon and perhaps a dollop of sour cream.

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