Dutch Mustard Soup
, Serves 4
A creamy leek and onion soup built on stoneground mustard, topped with crispy bacon.
| 225 g cubed bacon or pancetta | Crisp bacon, medium-high; drain | Add butter if fat is low | Cook onion & leeks, 5 min | Add garlic, cook 1 min | Stir in mustard, stock & cream | Simmer 10 min until tender | Puree with immersion blender | Stir in slurry, simmer until thick | Season; serve topped with bacon |
| 1-2 tablespoons / 15-30 g unsalted butter, if needed | |||||||||
| 1 large white onion, chopped | |||||||||
| 2 leeks, trimmed and chopped | |||||||||
| 2 cloves garlic, minced | |||||||||
| 3 tablespoons stoneground mustard | |||||||||
| 720 ml vegetable or chicken stock | |||||||||
| 240 ml heavy cream or half-and-half | |||||||||
| 1 tablespoon cornstarch (optional) | Whisk cornstarch into cold water | ||||||||
| 30 ml cold water (for the slurry) | |||||||||
| Kosher salt and freshly ground pepper, to taste |
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