Dutch Mustard Soup with Herbal Butter

The Herbal Butter:
100g of butter
2 cloves of garlic, crushed, peeled and finely chopped
1 tablespoon of fresh parsley, chopped
Sea salt

The Soup:
100g of quality bacon, sliced
1 large Greek onion, finely chopped
1 litre of beef stock
5 teaspoons of Groninger Mosterd – grof en pitting (or any kind of whole grain mustard)
3 teaspoons of Djion Mustard
2 medium potatoes, peeled, washed, 1 chopped and 1 grated
1 tablespoon of fresh chives, chopped
1 tablespoon of fresh parsley, chopped
1 tablespoon of olive oil
A knob of butter

Crème fraîche to finish, Fresh bread to serve with

The Herbal Butter

First, place all the ingredients into a hand blender: butter, garlic, parsley and a pinch of sea salt. Blend until you get a very smooth texture and taste. Season accordingly.

 

Mold the mixture onto aluminum foil sheet and wrap like a candy. Refrigerate until serving.

The Soup

Heat up the olive oil in a heavy based casserole pan on high heat and add bacon. Bake until crispy and golden. Take it out from the pan and place it onto a paper towel to remove the extra fat.

Lower the heat to low and stir in a knob of butter and onion. Cover with a lid and sauté until the onion is nicely soft and golden, for about 10 minutes.

Put the bacon back into the pan.

Next, mustard in. Give it a good stir and pour in the stock. Don’t forget to taste. The consistency should be not too liquid and not too thick.

Afterwards, add one chopped potato and the second one grated. I use it instead of flour. Potatoes thicken the soup and give it a nice taste.

Cook until the potatoes are soft, for about 10 more minutes. Finish with fresh chives and parsley.

Serve with a spoon of crème fraîche. Place a good layer of The Herbal Butter on a piece of fresh bread and get some energy. Yummy!

Makes 5 serves.