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.
1 cup crispy bacon bits or sauteed black forest ham cubes.
1/4 cup butter
2 tablespoons Dutch mustard with whole mustard seeds
4 teaspoons Dijon mustard
1 teaspoon mustard seeds
1 medium onion, or 8 shallots, chopped
1/2 cup flour
6 cups chicken stock, heated
1 cup heavy cream
4 egg yolks
1/2 teaspoon pepper
1 teaspoon salt (if stock was low salt)
2 tablespoons finely chopped, fresh chives
1 cup creme fraiche or sour cream
YIELD: 10 1 cup servings
COURSE: Soups and Stews
Cut the bacon or ham into cubes and saute until crisp. Drain and set aside.
Saute the onions/shallots , mustards and mustard seed in the butter. Then add the flour and slowly pour in some stock to create a smooth emulsion (the roux). Allow to cook for 2 minutes. Add the cream.
- 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 soup pot, whisking to blend. Thin the soup with additional chicken stock to reach the desired thickness.
- Over medium heat, bring the soup to just simmering. Whisk in the salt and pepper to taste. Add the creme fraiche/sour cream, whisking until smooth. Add the reserved bacon or ham. Serve piping hot, topped with chopped chives.