Yesterday I published a recipe from the far south of The Netherlands, ‘Zoervleis‘. Today I made a soup that originates in the far north of The Netherlands: Groningen. This soup is well known all over The Netherlands, I guess most of the people buy it ‘ready to eat’ from the grocery. But, it’s really a very simple recipe and the taste of homemade soup is much better! Go make this soup in your own kitchen, and you’ll never want it any other way!
Groninger Mosterdsoep (Mustard Soup form Groningen)Course: Main, lunchCuisine: Dutch, GroningenDifficulty: easy
1 big leek
2 litres of chicken broth
60 gr white flower
50 gr butter
5 tablespoons of Groninger Mustard
a hand of celery leaves
4 cloves of garlic
salt and pepper
250 gr of bacon strips
- Peel the garlic and onions. Slice them up (small). Put the butter in a large pan and glace the onions. Take the leek, slice it and wash it. Bake the bacon in a baking pan until there nicely browned.
- When the onions are glaced, put in the flower and bake the flower for a view minutes. Gently poor in the broth, keep stirring it. When the soup comes to the boil, put in the leek (put a small bowl of leek on the side). Cook the soup for 15 minutes.
- Take a blender and blend the soup. Add the mustard. Bring to the taste with salt and pepper.
- Serve a bowl of soup with some bacon, some of the saved leek and some fine chopped celery leaves.