Best 3 Dutch Mustard Soup Zaanse Mosterdsoep Recipes

Dutch mustard soup, known as "Zaanse mosterdsoep," is a traditional Dutch dish originating from the Zaan region in the Netherlands. This creamy and flavorful soup is characterized by its vibrant yellow color and distinct tangy taste, thanks to the generous use of mustard. It is typically served hot, often accompanied by rye bread or croutons, and is enjoyed as a comforting meal during the colder months. The soup has a rich history, with variations passed down through generations, each contributing to its unique flavor profile. In this article, we will delve into the culinary journey of Dutch mustard soup, exploring its origins, traditional variations, and modern interpretations, to help you find the best recipe that suits your taste preferences and culinary skills.

Check out the recipes below so you can choose the best recipe for yourself!

DUTCH MUSTARD SOUP (ZAANSE MOSTERDSOEP)

Dutch Mustard Soup (Zaanse Mosterdsoep) image

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!

Provided by Chef Dudo

Categories Lunch/Snacks

Time 20m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 134.3, Fat 11, SaturatedFat 6.8, Cholesterol 40.8, Sodium 19.7, Carbohydrate 8.4, Fiber 0.2, Sugar 0.1, Protein 0.7

DUTCH MUSTARD SOUP (ZAANSEMOSTERDSOEP)

DUTCH MUSTARD SOUP (ZAANSEMOSTERDSOEP) image

Categories Sour Cream

Number Of Ingredients 9

Ingredients

1 litre water
2 chicken or vegetable broth cubes
125 ml (1/2 cup) creme fraiche
2 tablespoons mustard, with whole mustard grains*
125 ml smeerkase (spreadable cheese, you want it to melt well)
4 tablespoons cornstarch
salt and pepper
1 spring onion, chopped
bacon bits

Steps:

Bring water to boil. Add creme fraiche, mustard and cheese; whip until smooth. Add cornstarch. When the soup thickens, add salt and pepper to taste. Garnish with onion. Serve with bacon bits on the side. Makes 1 litre (4 cups) *This is traditionally made with mustard from the Zaan. Any mustard with whole mustard seeds will work well too.

DUTCH MUSTERDSOEP OR ZAANSE MOSTERDSOEP

Dutch Musterdsoep or Zaanse Mosterdsoep image

This is a typical regional recipe from the middle of the province of Noord-Holland, the Zaanstreek in the Netherlands. The Zaanstreek is situated right above Amsterdam; tourists mostly know it for the mills and old wooden houses at the Zaanse Schans. Here you can find the mill that was the first to make the Zaanse Mosterd (Zaanse mustard). This mustard is coarse and have whole yellow and brown mustard seeds. This is the only kind of mustard you can use for this recipe! When the soup is warm, serve with freshly baked and buttered bread. Eet smakelijk! Good appetite!

Provided by Barbara van der Marel

Categories Dutch Recipes

Time 35m

Yield 8

Number Of Ingredients 8

Ingredients

½ (1 pound) package bacon, diced
3 tablespoons butter
⅓ cup all-purpose flour
1 quart chicken stock
2 egg yolks
1 cup heavy cream
½ cup coarse grain mustard (such as Dutch Zaanse mustard), or to taste
1 Granny Smith apple - peeled, cored, and diced

Steps:

Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp and evenly browned, about 10 minutes. Pour off the fat and drain the bacon on a paper towel-lined plate.
Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Reduce heat to low.
Beat the egg yolks and heavy cream together until blended. Slowly whisk 1/4 of the hot soup into the cream mixture and return the cream mixture to the soup pot. Whisk in the mustard; stir in the apple and bacon. Cook and stir until the soup is hot but not simmering.

Nutrition Facts : Calories 249.4 calories, Carbohydrate 8.5 g, Cholesterol 114 mg, Fat 21.6 g, Fiber 0.5 g, Protein 6.5 g, SaturatedFat 11.5 g, Sodium 793 mg, Sugar 2.1 g

Tips:

To make the soup extra creamy, add a dollop of sour cream or crème fraîche before serving.

For a more intense mustard flavor, use a combination of Dijon mustard and whole-grain mustard.

If you don't have any leeks on hand, you can substitute a white onion.

To make the soup ahead of time, simply cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

When you're ready to serve, reheat the soup over medium heat until warmed through.

Conclusion: Dutch mustard soup, or Zaanse mosterdsoep, is a delicious and hearty soup that is perfect for a cold winter day. It is made with a variety of vegetables, ham, and of course, mustard. The soup is creamy and flavorful, and it is sure to be a hit with your family and friends. So next time you're looking for a new and exciting soup recipe, give Dutch mustard soup a try. You won't be disappointed!