Dutch Cream of Mustard Soup -- Zaansemosterdsoep

On our first trip to Holland, we tasted this soup at the Goude Karp and grokked it. This year, we returned, only to find it off the menu. However on our last day in Amsterdam, we found a great version on the menu of the Omval restaurant.

Yield:
8 servings
Category:
Soup
Cuisine:
Dutch

INGREDIENTS:

  • 4 slices of bacon
  • 1/4 cup butter
  • 2 tablespoons Dutch mustard with whole mustard seeds
  • 4 teaspoons Dijon mustard
  • 1 teaspoon mustard seeds
  • 1 onion and 2 leeks, light green and white parts only
  • 1/2 cup flour
  • 6 cups chicken stock, heated in a separate pot
  • 1/2 cup heavy cream
  • 4 egg yolks
  • 1/2 teaspoon pepper
  • 1 teaspoon salt (if stock was the low sodium kind)
  • 2 tablespoons finely chopped, fresh chives

DIRECTIONS:

  1. Cut the bacon into squares and saute until crisp. Drain and set aside.
  2. Saute the onions, leeks, grainy and Dijon mustards, and mustard seed in the butter until the vegetables have some slightly brown edges. Then add the flour and slowly pour in some stock to create a smooth emulsion (the roux). Allow the roux to cook for 2 minutes.
  3. Whisk the egg yolks in a medium bowl. While whisking, slowly incorporate a 1/4 cup of hot soup into the egg yolks. Incorporate another 1/2 cup of hot soup into the egg yolk mixture, whisking steadily. Then, incorporate a full cup of hot soup into the egg yolk mixture, whisking steadily. Return the egg yolk and soup mixture into the main soup pot, whisking to blend. Thin the soup with additional chicken stock to reach the desired thickness.
  4. Over medium heat, bring the soup to just simmering. Whisk in the (optional) salt and pepper to taste. Add the cream, whisking until smooth. Add the reserved bacon. Serve piping hot,

Print