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