Mustard. Let’s talk about it.
I think it’s safe to say that it’s one of the most beloved condiments out there and while buying fun and fancy jams is my passion, tracking down fun and unusual mustards is my hobby.
I love mustard. Dijon. Honey, Wasabi. Beer & Brat. Yellow. On burgers. In dressings. As a dip. As a condiment. As a soup.
A soup? Thank you, Holland, for this one.
You’ve heard me go on a bit on how we ate a lot of soup in our recent travels. Thanks to area’s high humidity, we needed it daily to rid ourselves of the bone-chilling, 50 degree, sometimes rainy, sometimes sunny chill. It was on a somewhat cloudy day arriving in Delft that, famished, we sat down for lunch at Boterhuis and I ordered the mustard soup (mosterdsoep), definitively, without giving it much thought or pause to what might arrive, and anxiously waited to see what would appear.
Would it be tart? Tangy? Clear out your sinuses strong?
It was none of the above, but rather a lovely smooth, creamy and mild soup. The mustard was there, but any heat was tempered by the rest of the ingredients, resulting in the perfect antidote (if not a very rich one) to the chill outside.
I knew immediately I had to try my hand on it at home. Perhaps a little lightened up because the original was very rich. And served with a salad, for you know, health.
What I realized after combing through some recipes is that the creaminess doesn’t come from cream (at least not most of it), but rather cheese! Duh. The Dutch and their cheese. Anyway, I added goat cheese to my concoction and it worked. Soooo well. And with a mere 9 ingredients (including bacon because, you know, health), the soup was made and I was able to stay lost in Holland just a little bit longer, albeit this time from my couch.
- 4 ounces thick cut bacon, chopped
- 2 TB unsalted butter
- 2 TB all-purpose flour
- 1 onion, chopped (about 1 cup)
- 4 TB coarse grain mustard
- 1 tsp crushed red pepper flakes
- 1/4 cup milk or cream
- 2 ounces goat cheese
- 4 cups vegetable or chicken stock
- Parsley, to garnish
- In a medium saucepan over medium-high heat. Add the bacon, and cook until the fat is rendered and the pieces are crispy. Once cooked, remove from pan and set aside, and drain pan of all bacon grease. No need to wash the pan, just try and remove much of the excess.
- To the pan, add the butter and the onion. Let it melt until the onion is translucent, about 5 minutes. Sprinkle with the flour and coat the onions, stirring until the flour is a cooked, about 2 minutes. Add the red pepper flakes and cook 1 minute. Add the stock and mustard, raise the heat and bring to a boil.
- Reduce the heat to medium and, using an immersion blender, puree until smooth (you can use a regular blender as well, just be careful it doesn't explode). Add the cream and the cheese and stir constantly until the cheese is melted and well incorporated. Add the bacon, garnish with parsley and serve.
Written after some bowling fun.