Jo-Anne van den Berg-Ohms, John Scheepers
6 tablespoons butter
1 leek, white part only, well rinsed, thinly sliced
1 yellow onion, chopped
1 carrot, peeled and sliced
1 shallot, minced
6 tablespoons flour
4 cups chicken stock, heated
1 1/2 cups milk, scalded
Bouquet garni (2 parsley sprigs, 3 bay leafs and 1 sprig
1/2 cup heavy cream
2 egg yolks
1 cup chicken stock, heated
4 tablespoons Dutch mustard with whole mustard seeds
(De Echte Zaanse Mosterd*)
1/2 teaspoon white pepper
1 teaspoon salt
1 tablespoon snipped, fresh chive
1/2 cup creme fraiche
Optional: 1/2 pound green asparagus, lightly steamed,
cut into 1" pieces and 1/3 pound Black Forest ham, sliced and
into little pieces
A rich, wonderful meal all with a bit of bread, there is nothing
quite like classic Dutch mustard soup. Unable to find a
traditional recipe, we made up our own and hope that you enjoy
its tangy bite and creamy texture.
Dutch Cream of Mustard Soup
Place the butter in a stock pot over medium heat. When melted,
add the leek, onion, carrot and shallot. Sauté until the
vegetables are soft, about 5 minutes. Add the flour and cook for
5 minutes while stirring to remove the taste of the flour.
Gradually stir in the hot chicken stock and hot milk. Add the
bouquet garni, reduce the heat to low and simmer uncovered for
about 45 minutes, stirring frequently.
Strain the thickened soup into a clean soup pot, pressing the
solids to extract as much liquid as possible. Add the cream and
bring back to a simmer. Reduce the heat to low.
Whisk the egg yolks in a medium bowl. While whisking, slowly
incorporate a 1/4 cup of hot soup into the egg yolks. Incorporate
another 1/2 cup of hot soup into the egg yolk mixture, whisking
steadily. Then, incorporate a full cup of hot soup into the egg
yolk mixture, whisking steadily. Return the egg yolk and soup
mixture into the soup pot, whisking to blend. Thin the soup with
the additional cup of heated chicken stock (more or less) to
reach the desired thickness.
Over medium heat, bring the soup to just simmering.
Whisk in the mustard, salt and pepper to taste. Add the creme
fraiche, whisking until smooth. Optional: Add the drained, cut
asparagus and pieces of ham. Serve piping hot, topped with
The Dutch Epicure
491 Bantam Road, Litchfield, CT 06759
Phone: (860) 567-5586 * www.alldutchfood.com.
Choose from among freshly baked delicacies like (the best) raisin
bread, speculaas cookies, bitterkoekjes or traditional Dutch
ingredients such as oliebollen mix, gemberkoek, stroopwafels or
the essentials for a Indonesian rijst tafel. One can also
purchase De Echte Zaanse Mosterd there for Dutch Mustard Soup or
as an accompaniment to savory grilled sausages. Eet smakelijk!