Dutch Mustard Soup Recipe

Dutch Mustard Soup

Yield: 4 servings

Time: 20 minutes

Last year we had a quick lunch in the restaurant of the recently renovated Rijksmuseum in Amsterdam. That’s where we tasted Groninger Mosterdsoep, it was absolutely fabulous. Groninger mustard is milder than Dijon mustard. The mustard soup with bacon and leek is one of the famous classic recipes from the north of the Netherlands.

Traditionally the Groninger Mosterdsoep was thickened with a roux. It’s not my favorite method as the taste of flour affects the delicate taste of the soup. If it is too thin you can thicken it a bit with cornstarch mixed with water. If you cannot find Dutch mustard, mix equal amounts of whole grain mustard with Dijon mustard. It’s a close call.


  • 2 medium-sized shallots, finely chopped
  • 1 garlic clove finely minced
  • 1 Tbsp butter
  • 1 large leek, cut into thin slices, light green and whites only
  • 1 Tbsp grainy Groninger mustard (or any grainy mustard mixed with a smooth mustard)
  • 4 cups (1 L) chicken or vegetable stock
  • 1/2 cup (120 ml) crème fraîche
  • 1 Tbsp cornstarch mixed with 1 Tbsp water (optional)
  • salt and freshly ground pepper
  • 1/2 cup (70 g) pancetta or smoked bacon cut into 1/4 dices (optional)


Melt the butter in a cooking pot over medium heat.  Do not let it brown. Add the shallots and garlic. Sauté shallots until they are translucid. Add garlic and sauté for a minute longer. Add the chicken stock and simmer for 5 minutes to mingle flavors.

Optional: Add 1 tablespoon olive oil to a frying pan over medium heat. Add pancetta or bacon and fry it until crisp. Set aside on a paper towel to drain excess fat.

Leave but 1 tablespoon of bacon fat in the frying pan and add the leeks. Sauté for about 5-8 minutes or until leeks start to soften. Leeks should keep their green color and not brown. Add the mustard to the leeks and let it simmer for another 5 minutes on very low heat. Stir in the crème fraîche. Add this mix to the chicken stock. Stir to smooth it up. Taste for salt and pepper. Serve it warm with bacon bits on top. Lekker!

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