Mustard Soup
This soup is a traditional Dutch dish. It’s a quick and easy recipe with a delightfully sour and rich flavour from the mustard. The taste of the mustard is not overwhelming. Start with two tablespoons of mustard and then add more if you want to. We thought it was most delicious when you serve it immediately but reheating it the following day also works.
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Read this first
Because vinegar is a main ingredient in mustard hitting the right amount of sourness is essential.
Luckily, it's easy if you just start with a little bit of mustard, taste regularly and add more to taste. The 2 TBL sp mentioned in the ingredients are on the safe side.
In case your soup ends up too sour to your taste, boil it a little longer or add a pinch of salt.
Although this soup tastes best fresh, it can be prepared a day in advance if you're short on time.
Necessities
besides regular cooking and frying pans, and cutting knives
Whisk
Ingredients
6 servings
2 TBL sp
3
2 TBL sp
40 g
Mustard (Biermosterd De Hemel)
Spring onions
Flour
(Plant-based) butter
1.5 L
3 tea sp
3 tea sp
1/2
Bouillon (vegetable)
Paprika powder
Turmeric
Lemon
Prep
5 min
- Cut spring onion into rings
Cook
25 min
Make bouillon
Melt butter
low heat
Add flour, paprika powder and turmeric
stir with a whisk at low heat ~3 min
Add bouillon bit by bit
stir with a whisk at low/medium heat ~5 min
Add mustard
stir with a whisk (so mustard mixes well with bouillon), bring to a boil and leave lid off ~10 min
Add lemon juice to taste and garnish with spring onion
Thanks so much for joining our journey. We wish you a Merry Christmas with your loved ones!
As Christmas is often associated with meat, we’re very curious to learn what you and your guests, friends, family think about this meatless menu.
Email us (mareike@forkranger.com) and send us your pictures or tag @forkranger on Instagram.
