Monday, February 8, 2010

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)

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

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.


Anonymous said...

I live in Kamloops, British Columbia and there's this little restaurant that makes a mustard soup every couple weeks that is quite delicious. I did a search and found your recipe and it sounded similar to what I had tried. I just made it last night...delicious! Thanks for posting.

Anita said...

Thank YOU !

Amanda said...


Thank you for the recipe, it looks great!

My husband and I recently visited Amsterdam and brought home some Zaanse mustard. He is very disappointed that we are about to run out and I'd like to re-stock as a surprise for his birthday.

Trouble is, apparently there are now commercial import restrictions to the US. Do you have any advice as to how I can get some?

Thanks so much in advance,


Anita said...

Maybe you should book a new trip to Holland ? :-)

Agnes said...

I tried mustard soup in Amsterdam last week, now that I'm back in the US it's one of the first things I googled to see how hard t is to make at home. Looks like it's quite doable! Thanks for sharing this recipe. So glad to see that it's vegan, since I rarely have dairy products at home, and that keeps it low-fat too. Can't wait to try making this soup!