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Apr 29, 2016,

Recipe

Bacon and Mustard Soup

Print

From The Good Cook's Book of Mustard

For the best results, fry bacon until it is fully crisp.

This soup is inspired by the mustard soups of the Netherlands, where there were once scores of small grocers who made their own mustard. Most of those producers have faded into history, but one, Abraham’s Groningen Mustard Factory, remains. It is located in a small village in Eenrum, a short drive from Groningen, and includes a museum and a restaurant. They may be best known for their mustard soup, which has inspired many versions, including several with bacon.

• Serves 6 to 8
• 

Ingredients

8 ounces thick bacon, cut into ¼-inch wide crosswise strips
2 tablespoons butter
½ cup all-purpose flour
2 shallots, minced
5 cups homemade chicken stock, hot
2 tablespoons coarse-grain mustard, preferably Groningen’s
2 tablespoons smooth mustard, preferably Groningen’s, or Dijon mustard
¾ cup heavy cream
4 ounces Gouda or similar cheese, grated
Black pepper in a mill
Kosher salt
2 tablespoons snipped fresh chives

Directions

1. Fry the bacon in a large soup pot or Dutch oven until it is crisp. Use a slotted spoon to transfer it to absorbent paper to drain. Pour off all but 2 tablespoons of the fat, return the pan to medium heat, and add the butter. When the butter is completely melted, add the flour and whisk constantly until the mixture turns a golden brown. Do not let it burn.

2. Add the shallots and continue to whisk for 2 to 3 minutes. Slowly pour in the stock, whisking all the while, and let simmer for about 5 minutes. Whisk in both mustards and the cream. Heat through but do not bring to a boil, stir in the cheese, season with several very generous turns of black pepper, and remove from the heat. Taste and correct for salt.

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