Dutch Mustard Soup Recipe

Introduction

Dutch Mustard Soup is a rich and comforting dish, perfect for chilly days. Its creamy texture combined with the tangy bite of stoneground mustard and crispy bacon creates a deliciously balanced flavor. This classic soup is simple to make and sure to warm you up from the inside out.

Ingredients

• 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

Instructions

1. Step 1: In a large pot, cook the cubed bacon or pancetta over medium-high heat until browned and crispy. Remove the cooked bacon to a paper towel-lined plate to drain excess fat.
2. Step 2: If there isn’t much fat left in the pot, add butter to reach about 2 tablespoons of fat total. Reduce the heat to medium.
3. Step 3: Add the chopped onion and leeks to the pot. Cook them gently until they become soft, about 5 minutes. Add the minced garlic and cook for one more minute, stirring frequently.
4. Step 4: Stir in the stoneground mustard, then pour in the stock and cream. Bring the soup to a simmer and cook until the vegetables are tender, approximately 10 minutes.
5. Step 5: Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender to process until smooth.
6. Step 6: If you prefer a thicker consistency, mix the cornstarch with 2 tablespoons of cold water and stir it into the soup. Let it simmer until it thickens.
7. Step 7: Season the soup with kosher salt and freshly ground pepper to taste. Serve hot, topped with the crispy bacon or pancetta you set aside earlier, and enjoy!

Tips & Variations

• For a smoky depth, use smoked bacon or pancetta.
• Substitute heavy cream with half-and-half for a lighter version.
• If you like a stronger mustard flavor, add an extra tablespoon of stoneground mustard.
• Serve with crusty bread for a hearty meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when chilled, add a splash of stock or cream while reheating to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use yellow mustard instead of stoneground mustard?

Yes, you can substitute yellow mustard if stoneground is not available, but the soup will have a milder texture and less grainy flavor.

Is this soup suitable for vegetarians?

To make a vegetarian version, omit the bacon or pancetta and use vegetable stock. You can add a smoky flavor by including smoked paprika or liquid smoke.

Dutch Mustard Soup Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

Dutch Mustard Soup is a savory and comforting dish featuring crispy bacon or pancetta, aromatic leeks and onions, and a tangy kick of stoneground mustard all blended into a creamy soup base. This traditional recipe combines simple ingredients for a rich and flavorful experience perfect as a starter or light meal.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Dutch

Ingredients

Scale 1x2x3x

Meat and Fat

• 1/2 lb cubed bacon or pancetta
• 1–2 tablespoons unsalted butter, if needed

Vegetables

• 1 large white onion, chopped
• 2 leeks, trimmed and chopped
• 2 cloves garlic, minced

Liquids and Seasoning

• 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

Instructions

1. Cook the bacon or pancetta: In a large pot over medium-high heat, cook the cubed bacon or pancetta until browned and crispy. Once done, transfer the cooked meat to a paper towel lined plate to drain excess fat.
2. Prepare the fat base: If the pan has too little fat remaining after cooking the bacon (less than 2 tablespoons), add unsalted butter to the pot to reach about 2 tablespoons of fat total for sautéing.
3. Sauté the vegetables: Reduce the heat to medium, then add the chopped onion and leeks to the pot. Cook them until they become soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
4. Add mustard and liquids: Stir in the stoneground mustard making sure it evenly coats the vegetables. Then pour in the vegetable or chicken stock followed by the heavy cream or half-and-half. Bring the soup to a simmer and cook until the vegetables are tender, about 10 minutes.
5. Puree the soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend until creamy.
6. Optional thickening: If a thicker consistency is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the soup and let it simmer until it thickens.
7. Season and serve: Taste the soup and adjust seasoning with kosher salt and freshly ground black pepper. Ladle into bowls, top with the crispy bacon or pancetta pieces, and serve warm.

Notes

• You can substitute pancetta with bacon or a similar cured pork product as per preference.
• For a lighter version, use half-and-half instead of heavy cream.
• Stoneground mustard gives texture and piquancy, but smooth mustard can be used for a silkier soup.
• The cornstarch slurry is optional; the soup will be creamy but thinner without it.
• Serve with crusty bread or a light salad for a balanced meal.

Keywords: Dutch mustard soup, bacon soup, pancetta soup, creamy mustard soup, leek and onion soup, savory soup recipe