Dutch Mustard Soup (Mosterd Soep)

The photo above was taken at A.H. Supermarket.

Above: my first trial to make Duch mustard soup. I had prepared a vichyssoise and added two spoons of grainy Zaanse mustard. I have searched on the net and found the recipe below. I have tested it and it is excellent.

(Serves 4)

Ingredients:
3 tablespoons olive oil
1/2 bottle white wine
1 & 1/4 liters vegetable bouillon
2 carrots
1 onion
1-2 leek
1/2 small celery root
2 tablespoons flour
4 tablespoons Dijon mustard
2 tablespoons Zaansemosterd

(Coarse ground mustard, Dutch Style)
handful fresh thyme
2 tsp. fennel seeds
handful fresh rosemary
salt & pepper

Directions:
Bring a pot with 1 & 1/4 liters of water and 2 vegetable bouillon cubes to a boil.
In the meantime wash, peel and cut the vegetables into small pieces.
Heat the oil in a 2nd large pot.
Put the vegetables in the pot and saute until soft, stirring occasionally to prevent sticking and allowing to cook evenly.
Add the flour and mix well and then add the wine and stir it for a few minutes.
Add the vegetable bouillon and bring to a soft boil.
Add the thyme, rosemary and fennel seeds.
Once boiling, reduce the heat to simmer.
Cook for about 30 minutes.
Add the mustards.
Cook for another 15-20 minutes.
When the vegetables are soft, puree with an immersion pureer.
Push the purred soup through a fine sieve to create a very smooth soup.
Bring the soup back to warmth.
Serve hot with a nice crusty bread.
Notes: You can add soy cream if you wish to make it creamier, and you can use any nice grainy mustard as the replacement for the Zaanse mustard.



I have to admit that I didn't use fennel seeds, nor fresh rosemary.

The soup tasted wonderful anyway.