Mosterdsoep (Dutch Mustard Soup with Bacon)

Instructions

1. Fry the bacon cubes in a dry pan over medium heat for 6 to 8 minutes until crisp. Drain on paper towels and set aside.
2. Melt the butter in a large pot over medium heat. Add the onion and leek with a pinch of salt and cook for 8 minutes, stirring, until soft but not browned.
3. Stir in the flour and cook for 1 minute. Pour in the stock in 3 additions, whisking after each so no lumps form, then add the bay leaf.
4. Bring to a gentle simmer and cook for 12 minutes, stirring now and then, until the soup thickens slightly.
5. Remove the bay leaf. Blend the soup with a stick blender until smooth, or leave it chunky if you prefer.
6. Take the pot off the heat. Stir in the cream, both mustards and the nutmeg. Taste, season with salt and white pepper, and add more mustard if you want a sharper soup.
7. Warm gently over low heat for 2 minutes without boiling. Ladle into bowls, top with the bacon and chives and serve.

Tips

• Add the mustard off the heat and do not boil the soup afterwards, because strong heat turns the flavor flat and bitter. Start with less mustard than you think you need and add more to taste.
• For a vegetarian version, use vegetable stock and top the soup with fried mushrooms or croutons instead of bacon.