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Dutch mustard soup with leek and bacon
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Source: https://recipheon.com/en/recipes/soups/dutch-mustard-soup-with-leek-and-bacon
About this recipe
Dutch mustard soup is a creamy soup with whole-grain mustard, tender leek, and crisp bacon. A pale roux gives it a velvety texture, while the soup stays pourable, with distinct pieces of leek and mustard seeds. The bacon is browned in the pot first, and its rendered fat enriches the soup base. Add the mustard and cream only after cooking the flour-thickened base to preserve their pronounced flavor without prolonged cooking. Choose moderately hot whole-grain mustard and low-salt broth. You can make four servings in about 50 minutes; scatter the bacon on top just before serving so that it stays crisp.
Ingredients
For the soup and finishing
250 g raw leek, white and light green parts, weighed after trimming and cleaning
100 g raw smoked pork belly (bacon), without skin or bones; the rendered fat stays in the soup
30 g butter with 82% fat
35 g all-purpose flour
900 ml prepared clear low-salt vegetable broth, cool, added in batches
150 ml unsweetened liquid whipping cream (30% fat)
60 g moderately hot whole-grain mustard
1 g fine salt
0.5 g ground black pepper
Steps
Slit the leek lengthwise, separate the layers, and rinse out the grit thoroughly, then drain. Weigh out 250 g of the white and light green parts and cut into half-moons about 3 mm thick. Separately, cut the bacon into short strips about 5 mm wide.
Put the bacon in a cold, heavy-bottomed pot large enough to cook all the soup. Cook over medium heat for about 8–10 minutes, stirring, until the pieces are browned and the fat has visibly rendered. If the bacon starts to darken quickly, lower the heat so that the browned bits on the bottom do not burn.
AI-generated Use a slotted spoon to transfer the bacon to a small plate and reserve it for serving, leaving all the rendered fat in the pot. Add the butter and, once it melts, add the leek. Sweat over medium-low heat for 6–8 minutes, stirring frequently, until the leek softens and turns translucent. Do not brown it, so that the soup base stays pale.
Sprinkle the flour over the leek and stir well, reaching the bottom of the pot. Cook over low heat for 2–3 minutes, stirring constantly, until the flour combines with the fat and coats the leek evenly. The roux should stay pale, with no dry flour and no browning.
AI-generated Pour in about 150 ml of the cool broth first and whisk until the roux and broth are evenly combined. Gradually add the remaining broth, stirring constantly so that no lumps form. Bring to a gentle boil over medium heat, then simmer uncovered over low heat for 10–12 minutes, stirring along the bottom occasionally. The base should thicken slightly, stay pourable, and contain tender pieces of leek.
AI-generated Lower the heat and stir in the mustard, cream, salt, and pepper. Heat over low heat for 2–3 minutes, stirring, until the soup is hot, but do not let it boil vigorously. Do not blend the soup: the tender pieces of leek and mustard seeds should remain distinct.
Ladle the hot soup into four bowls. Scatter the reserved bacon on top and serve immediately while it is still crisp.
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