Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Dutch Beer Mustard Soup | Mosterdsoep
Made with onions, leeks, and stock as a base, adding stone ground mustard and beer elevates this Dutch Beer Mustard Soup.
Print Recipe
Pin Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course
Soup
Cuisine
Dutch
Servings
4
portions
Calories
339
kcal
Ingredients
1/2
lb
cubed bacon or pancetta
1
large white onion
chopped
2
leeks
trimmed and chopped
2
cloves
garlic
minced
3
tablespoons
stoneground mustard
1.5
cups
vegetable or chicken stock
1 12-
ounce
bottle beer
Pale lager or Pilsner
1/2
cup
milk
1/2
cup
heavy cream
1
tablespoon
cornstarch
optional
Salt and ground pepper
to taste
Instructions
Cook the bacon or pancetta in a soup pot on medium-high heat until crispy. Strain and place on paper towel in a plate. Add the fat back to the pot.
Reduce to medium, mix in the onion with the leek and cook for 5 minutes, or until soft. Add the garlic and cook for 1 minute.
Add the stock, beer, mustard, milk, and the cream to the pot.
Bring to a boil and simmer for 10 minutes.
Puree the soup in a blender and add back to the pot.
Stir the cornstarch wit 2 tablespoons of cold water. Mix into the soup and simmer until thickened.
Season with salt and pepper, and top with bacon or pancetta.