In North America, we tend to associate ‘mustard’ with BBQ hotdogs and hamburgers. In certain countries such as the Netherlands, mustard is a common ingredient used in several dishes. The beauty about this condiment is that it comes in many different flavours and textures. The Dutch enjoy dipping their cheese in something piquant in order to enhance the flavour experience. Usually, a young cheese such as Gouda (aged 4 -7 months) is paired with Hollandse Mosterd (Dutch mustard) as a dipping sauce. The Dutch also enjoy spreading spicy mustard over grilled meat. One of the most common delicacies is Mustard Soup – yes you read that correctly Mustard Soup! It’s delicous.
At Hofstede’s Country Barn, we carry an extensive line of mustards, from Honey to Garlic Dijon. Whether you plan to dip your garlic sausage into one of our specialty mustards, or you are making a batch of mustard soup, we have something for you!
Photo Credits: @HaveAnotherBite
Dutch Mustard Soup by Niels Eric
- 1 Clove of garlic
- 2 Onions
- 1 tablespoon Butter
- 3⅓ cup Water
- ¾ cup Cooking cream
- 1 Vegetable bouillon cube
- 0.5 lbs Bacon cubes
- 1 Leek
- 3 tablespoons of Coarse Grain Mustard
- 1 tablespoon Cornstarch
- 1 multigrain baguette (on the side)
- Finely peel and chop the onions and garlic.
- Melt the butter in a soup pan and sauté the onion and garlic for 3 minutes.
- Pour in the water and the cooking cream and add the vegetable bouillon cube. Bring this to the boil and let it boil for a while.
- Fry the bacon cubes crispy in a non-stick skillet in about 8 minutes
- Cut the leek in half and clean out the sand. Then cut it in thin slices.
- Now add the leek and the mustard and stir. Let it boil for about four more minutes on low fire.
- Add the cornstarch with a splash of water in a small bowl and pour it in the soup to thicken it and stir.
- Add a pinch of salt and pepper to your taste.
- Now serve the soup with some slices of the baguette