Dutch Mustard Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Dutch
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
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