Mustard Soup with Crispy Bacon and Pan-Fried Leeks – eSoupRecipes

I love mustard and have used it for decades as a condiment on sandwiches and subs, slathered over grilled bratwurst and for dunking pretzels. It never occurred to me that mustard could be used in soup, let alone serve as the primary ingredient! Well, I since discovered that mustard has been used in the soup cookery of Poland and the Netherlands for years and years. This is a mustard soup recipe with Dutch origins that highlights the earthy flavors of whole grain mustard, bacon and leeks and made rich and velvety with the addition of cream. I was very pleased with this first-time attempt at mustard soup and recommend it highly. The soup has a nice piquant mustard flavor, but is not overwhelming at all – just very pleasant. Scooping up spoonfuls of soup dotted with the whole grain mustard seeds floating in the mix is really cool and delicious. And the bacon and leeks really bring everything together. This soup would make an elegant first course or a great stand-alone light dinner. I paired the soup with a crunchy baguette, apple slices and havarti cheese studded with caraway. Fantastic!

Mustard Soup with Crispy Bacon and Pan-Fried Leeks

3.2.2925

 

Looking for the perfect pot to cook up your next batch of soup? I recommend the Lodge Enameled Cast Iron Dutch Oven. It comes in 11 different colors and is an excellent value for the price.