Prep 5 mins
Cook 15 mins
Never ate this before I came to The Netherlands. It is mostly served as a starter. Originally it is served with little bits of crispy baked bacon but since I do not eat bacon I can not vouch for how the soup tastes when you use it. It is delicious without bacon too!
- 4 cups water
- 2 vegetable bouillon cubes
- 1⁄2 cup creme fraiche
- 2 tablespoons coarse grain mustard, with whole mustard grains
- 1⁄2 cup spreadable soft cheese, you want it to melt well
- 4 tablespoons cornstarch
- salt and pepper
- 1 spring onion, chopped
- Bring water to boil.
- Add creme fraiche, mustard and cheese.
- Stir until smooth.
- Add cornstarch.
- Continue stirring.
- When soup thickens, add salt and pepper to taste.
- Garnish with chopped spring oniom.
Where has this recipe been all my life? I am a huge mustard fan (with a vast collection of mustards and mustard seeds) so I knew that I'd love this. I used chicken stock in place of vegetable but that is all I changed. It's perfect in texture and flavor. The whole grain mustard comes through without being overpowering. I used garlic Boursin cheese for the "spreadable cheese." I garnished with the chopped scallions and also served this with croutons, too. I have no doubt that the crisp bacon crumbles would be great as well. Thanx for sharing!
I had a lay over at the Schiphol airport. We had lunch and I ordered the mustard soup. Your recipe was very much theirs. It was easy to make. My husband liked it also I loved it Thanks
We had mustard soup in Switzerland that was AMAZING! This however was not so good. It was ok, but not good.