Groningen mustard soup with bacon
Turn the heat back on and add the chicken stock and leeks while stirring. Let it simmer briefly over low heat until the leeks are tender. Then blend the mixture until smooth with an immersion blender. This link opens in a new tab.
Ingredients · Servings 4
- 1 small leek
- 1 ui
- 2 cloves of garlic
- 30 g butter
- 40 g flour
- 1 liter chicken broth
- 3 tbsp Groningen mustard
- a splash of cream
- 200 g bacon strips
- Salt and pepper
Method · 20 min
- Slice the small leek into rings (set some aside for garnish). Dice the onion and finely mince the garlic. Sauté these in a large pan with the butter.
- Add the flour and cook it along over a low heat. Feel free to cook it for about 5 minutes, but do not let it brown. Then let the mixture cool down. It should feel sandy when you rub it between your fingers.
- Turn the heat back on and add the chicken stock and leeks while stirring. Let it simmer briefly over low heat until the leeks are tender. Then blend the mixture until smooth with an immersion blender.
- Add the mustard and a splash of cream, and season the mustard soup to taste with salt and pepper.
- Fry the bacon strips until golden brown. Garnish the soup with the bacon strips and some more leek rings.
