Groninger Mustard Soup
Dutch Mustard Soup with Kohlrabi, Leek and Potatoes
Servings: 4
Adjust servings here:
Equipment
- cooking pot
- hand mixer
Ingredients
- 4 tbsp (groninger) mustard or any whole grain mustard
- 1 liter vegetable stock
- 1 kohlrabi
- 1 leek
- 2 potatoes small size
- 1 garlic clove
- 1 onion small size
- a bit olive oil
- 2 tbsp honey
- chives
- 1/2 tsp dill
- 3 tbsp flour
TOPPING
- 4 tbsp (vegetarian) bacon or crispy onions
- a bit chives
Instructions
- Clean and chop all vegetables.
- Heat a cooking pot over medium-high heat and add olive oil.
- Fry the onions, leek and garlic until golden brown.
- Add the potato, kohlrabi and vegetable stock. Stir in the dill and let it all simmer for 30 minutes over low-medium heat.
- OPTIONAL: Fry the bacon in a small frying pan or saucepan.
- Remove the cooking pot from the heat and blend the mixture with a hand mixer until smooth.
- Add the honey and half of the mustard, then blend again.
- Stir in the remaining mustard with a spoon (do not use the blender).
- Heat the soup if necessary. Serve warm, topping it with (vegetarian) bacon or crispy onions. Chop the chives and add them to the soup. OPTIONAL: Add a bit of the leek.