Mosterdsoep

Name: Mosterdsoep
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Dutch
Ingredients: 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 4 cups beef broth; 2 tbsp Dijon mustard; 1/4 cup heavy cream; 1/2 lb cooked ham, diced; 1/8 tsp ground nutmeg; 1/2 tsp salt; 1/4 tsp ground black pepper; 2 tbsp fresh chives (for garnish), minced

A velvety Dutch mustard soup built on a butter and flour base, with beef broth, sharp Dijon mustard, cream, and diced ham. It is a classic winter starter from Dutch restaurants and home kitchens.

35 minEasyServes 4260 cal/serving

DutchSoupStovetopStandard

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Ingredients

1/4 cup unsalted butter
1/4 cup all-purpose flour
4 cups beef broth
2 tbsp Dijon mustard
1/4 cup heavy cream
1/2 lb cooked ham, diced
1/8 tsp ground nutmeg
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp fresh chives (for garnish), minced

Instructions

1

Melt 1/4 cup unsalted butter in a saucepan over medium heat. Stir in 1/4 cup all-purpose flour and cook 2 minutes without browning.
2

Whisk in 4 cups beef broth a little at a time, then simmer 10 minutes, until slightly thickened.
3

Whisk in 2 tbsp Dijon mustard and 1/4 cup heavy cream, then add 1/2 lb diced cooked ham.
4

Heat the soup until the ham is hot all the way through. Check it with an instant-read thermometer; the ham should reach 165F.
5

Season with 1/8 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp ground black pepper. Ladle into bowls and sprinkle with 2 tbsp minced fresh chives (for garnish).

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Questions

What is Mosterdsoep?

A velvety Dutch mustard soup built on a butter and flour base, with beef broth, sharp Dijon mustard, cream, and diced ham. It is a classic winter starter from Dutch restaurants and home kitchens. This reference files it under Dutch soup: made on the stovetop, rated easy and about 35 minutes start to finish.

What internal temperature should Mosterdsoep reach?

For Mosterdsoep, the target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What can I use instead of Dijon mustard in Mosterdsoep?

The entry for Mosterdsoep calls for 2 tbsp Dijon mustard. In its place: Whole-grain or yellow mustard with a few drops of white wine vinegar. Yellow is milder, so use a little more.

Can I make Mosterdsoep gluten-free?

Yes. The gluten in Mosterdsoep is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Mosterdsoep keep?

Refrigerate Mosterdsoep for up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing; cream and milk split in the freezer.

Serve it with

Patat side
Pickled Turnips side
White Bean and Roasted Pepper Salad salad

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