Mosterdsoep

Mosterdsoep (Dutch Mustard Soup)

A velvety Dutch mustard soup that balances the sharp bite of coarse mustard with the richness of cream and butter, traditionally served as a warming starter or light lunch across the Netherlands.

Prep

10 min

Cook

20 min

Total

30 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •60 g (4 tbsp) unsalted butter
• •60 g (½ cup) all-purpose flour, plain flour for the roux
• •1 l (4 cups) chicken or beef stock, warm; homemade preferred
• •200 ml (¾ cup + 1 tbsp) heavy cream, min. 30% fat
• •80 g (⅓ cup) coarse-grain mustard, Dutch 'grove mosterd' such as brand-style mustard; do not substitute Dijon alone
• •30 g (2 tbsp) smooth Dijon mustard, balances sharpness of the coarse mustard
• •1 whole shallot, finely minced
• •120 ml (½ cup) dry white wine, optional but traditional
• •1 pinch ground nutmeg
• •salt and white pepper, to taste
• •20 g (¼ cup) fresh chives, finely snipped, for garnish

Steps

1. 1 Melt the butter in a heavy saucepan over medium heat. Add the minced shallot and sweat for 2-3 minutes until translucent but not coloured.
2. 2 Sprinkle in the flour and stir constantly with a wooden spoon for 2 minutes to cook out the raw flour taste - the roux should turn a pale, sandy blonde.
3. 3 Pour in the white wine (if using) and stir until the roux has absorbed it and looks glossy.
4. 4 Gradually whisk in the warm stock, a ladleful at a time, stirring well between additions to prevent lumps. Bring to a gentle simmer.
5. 5 Reduce the heat to low and stir in the heavy cream. Simmer very gently for 5 minutes - do not boil, or the soup may split.
6. 6 Off the heat, whisk in both mustards and the pinch of nutmeg. Taste and season with salt and white pepper, keeping in mind the mustards add salinity.
7. 7 Cover and let the soup rest off the heat for 5 minutes so the mustard flavour rounds out.
8. 8 Ladle into warmed bowls, garnish with snipped chives, and serve immediately with crusty brown bread.