GIVEAWAY: Win a De'Longhi Stilosa Manual Espresso Machine! →

Dutch Mustard Soup

Also known as ‘mosterdsoep.’

‘Mustard Soup’ might sound like an oddity, but you just have to trust me that with just one bite you’ll see that it absolutely makes sense. Called “moesterdsoep” in the Netherlands, it’s a delicious velvety soup that has a unique balance of flavors that I haven’t tasted anywhere else. Yes, it’s mustardy, but not overtly so, and it’s tempered by creaminess and bacon and the flavor of mild sweet leeks.

You start by browning some bacon or pancetta in a Dutch Oven, removing it and setting it aside…

… and then cooking down some leeks, onions, and garlic in the bacon drippings until they’re soft and fragrant.

The mustard goes in next – you want to use a nice stoneground mustard, no yellow mustard here – followed by some chicken stock and cream.

Everything simmers until the flavors meld and the vegetables are totally soft, which doesn’t take long, just about ten minutes. You can blend this soup entirely, or you can leave it a bit chunky; it works either way.

It’s usually served with pancetta or ham, and that’s just what we’ve done here. It’s a quick soup, but its layered and unique flavor tastes like an all-day endeavor. It’s delicious and unique and you definitely need to give it a try!

Serves 4

30 minutes

Rated 4.4 out of 5
Rated by 50 reviewers
  • 1/2 lb cubed bacon or pancetta
  • 1-2 tablespoons unsalted butter, if needed
  • 1 large white onion, chopped
  • 2 leeks, trimmed and chopped
  • 2 cloves garlic, minced
  • 3 tablespoons stoneground mustard
  • 3 cups vegetable or chicken stock
  • 1 cup heavy cream or half-and-half
  • 1 tablespoon cornstarch (optional)
  • Kosher salt and freshly ground pepper, to taste
  1. In a large pot, cook the bacon or pancetta over medium-high heat until browned and crispy. Remove to a paper towel lined plate to drain.
  2. If there isn't much fat remaining in the pan, add some butter. (You want about 2 tablespoons of fat total.)
  3. Reduce heat to medium, and add the onion and leek and cook until soft, about 5 minutes. Add the garlic and cook one minute more.
  4. Stir in the mustard, followed by the stock and the cream. Simmer until the vegetables are tender, about 10 minutes.
  5. Use an immersion blender to puree soup, or remove to a blender to process.
  6. If you'd like a thicker consistency, stir the cornstarch into 2 tablespoons of cold water and add to soup. Let simmer until thickened.
  7. Season to taste with salt and pepper, serve topped with bacon or pancetta, and enjoy!

Recipe adapted from Greedy Gourmet.

Subscribe to 12 Tomatoes