Dutch Musterdsoep
The velvety texture and spicy flavor of mustard give this rich, creamy soup its distinctive flavor.
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Servings: 8 people
Calories: 337 kcal
Equipment
- Large Pot
- whisk
- Measuring cups and spoons
- Chopping board
- Chef's knife
Ingredients
- 6 cups chicken broth
- 1 cup heavy cream
- ½ cup all-purpose flour
- ½ cup unsalted butter
- ½ cup whole grain mustard
- ¼ cup Dijon mustard
- ¼ cup white wine
- ¼ cup chopped fresh parsley
- Salt and pepper to taste
Instructions
- In a large pot, melt the butter over medium heat.
- Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
- Slowly add the chicken broth, whisking constantly to prevent lumps from forming.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
- Add the heavy cream, mustards, and white wine to the pot. Stir until well combined.
- Cook the soup for an additional 5-10 minutes, stirring occasionally, until it thickens.
- Add salt and pepper to taste.
- Stir in the chopped parsley.
- Serve hot and enjoy!
Notes
Tips and Tricks
Use a whisk to mix the flour and butter in the pot to prevent lumps from forming. Add the heavy cream slowly to prevent curdling and stir constantly while heating. Adjust the thickness of the soup by adding more or less flour. For a smoother texture, use an immersion blender to puree the soup.Nutrition
Serving: 1person | Calories: 337kcal | Carbohydrates: 10g | Protein: 9g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 1349mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g
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