Dutch Musterdsoep Or Zaanse Mosterdsoep

Ingredients

• Servings: 8
• 1/2 (1 pound) package bacon, diced
• 3 tablespoons butter
• 1/3 cup all-purpose flour
• 1 quart chicken stock
• 2 egg yolks
• 1 cup heavy cream
• 1/2 cup coarse grain mustard (such as dutch zaanse mustard), or to taste
• 1 granny smith apple - peeled, cored, and diced

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• 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.