Dutch mustard soup
Mustard soup has a long tradition in Holland. This is a vegan version of the famous soup. I cooked a similar soup recently during a cooking workshop on a company trip. It’s very nice, especially since it is creamy without using cream and not even soy cream.
Serving Size: 4
- 3 tablespoons olive oil
- 1/2 bottle white wine
- 1 & 1/4 liters vegetable bullion
- 2 carrots
- 1 onion
- 1-2 leek
- 1/2 small celery root
- 2 tablespoons flour
- 4 tablespoons Dijon mustard
- 2 tablespoons Zaansemosterd (Coarse ground mustard, Dutch Style)
- handful fresh thyme
- 2 tsp. fennel seeds
- handful fresh rosemary
- salt & pepper
- Bring a pot with 1 & 1/4 liters of water and 2 vegetable bouillon cubes to a boil.
- In the meantime wash, peel and cut the vegetables into small pieces.
- Heat the oil in a 2nd large pot.
- Put the vegetables in the pot and saute until soft, stirring occasionally to prevent sticking and allowing to cook evenly.
- Add the flour and mix well and then add the wine and stir it for a few minutes.
- Add the vegetable bouillon and bring to a soft boil.
- Add the thyme, rosemary and fennel seeds.
- Once boiling, reduce the heat to simmer.
- Cook for about 30 minutes.
- Add the mustards.
- Cook for another 15-20 minutes.
- When the vegetables are soft, puree with an immersion pureer.
- Push the purred soup through a fine sieve to create a very smooth soup.
- Bring the soup back to warmth.
- Serve hot with a nice crusty bread.
You can add soy cream if you wish to make it creamier, and you can use any nice grainy mustard as the replacement for the Zaanse mustard.