Mustard from Groningen is sharp and robust. It is served as a condiment with meat and sometimes as a dip for cheese or sausage. In the past, the mustard was used to make 'mosterdstip', a simple sauce consisting of bacon fat, flour, and a little cream. This was a clever way to season sober meals consisting of potatoes. One of the most popular mustard companies from Groningen is Marne, known the world over and founded in 1926.
Groninger mosterdsoep, prepared with sweet leeks and topped with crisp bacon strips, is one of the best ways to sample the mustard.
- 2 tbsps butter
- 4 tbsps flour
- 4 cups hot chicken stock
- 4 tbsps Groningen mustard (or other grainy mustard)
- 1 leek, cleaned and sliced
- ¼ cup cream
- 125g bacon strips
- Finely chopped chives, as garnish
- Melt the butter in a heavy-bottomed soup pan, and stir in the flour until you obtain a paste-like consistency.
- Add the hot chicken stock little by little while whisking continuously. The soup should become smooth.
- Stir in the mustard, and leave to simmer covered for approximately 5 minutes.
- Add the leeks and cream, and allow to cook for an additional 5 minutes.
- In the meantime, fry the bacon strips in an ungreased frying pan. Drain on kitchen paper.
- Serve the soup in shallow bowls, and garnish with the bacon strips and a sprinkling of chives.
For more recipes from Groningen, download Issue 35 of Dutch the magazine.
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