Dutch mustard soup

Preparation:

Wash the leeks well and cut them into slices. Cut the onion into medium-small pieces. Peel the garlic and crush it.

In a large pot, brown the bacon. When it becomes crispy, we remove it with the help of a spatula with holes and move it to a bowl. Leave it aside.

In the fat left by the bacon in the pot (if it seems to you that there is little left, add a little more butter – I didn’t need to add anything extra), put the onions and leeks. Cook them for about 5 minutes, stirring periodically.

When both the leek and the onion have started to soften, add the garlic and mix well. Add the mustard, cooking cream, 350 ml of soup stock, 1 l of water (if you use concentrated soup cubes, add 3 soup cubes and 1300 ml of water), and a little pepper.

Mix well and let it boil on medium heat for another 10-15 minutes.

After the soup has boiled, turn off the heat, add the butter and 2/3 of the bacon browned earlier, and mix well until the butter is completely melted. In the end, add the spoonful of starch and mix. Let it rest for 5-7 minutes with the lid on.

Serve it warm with extra bacon sprinkled on top.

If you try the recipe, let me know how you liked it! 😊

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