Soup à la moutard Hollondais / Dutch Mustard Soup


Soup à la Moutard Hollondais / Dutch Mustard Soup

Ena Scheerstra
A deliciously simple soup
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish, Soup
Cuisine Dutch
Servings 2 people


  • ½ L Chicken Stock
  • 25 g Butter
  • 25 g Flour
  • 1 tbsp Dijon and Grainy mustard
  • 60 ml Cream
  • Chives


  • Heat your soup stock to have at the ready.
  • Melt the butter in a small saucepan on medium heat and when melted add flour and make a roux.
  • Slowly incorporate the soup stock to the roux and whisk to ensure lumps don't form until they are all combined.
  • Bring to a low boil. Add mustard. I used mostly dijon with a hint of grainy mustard for visual interest.
  • Remove from heat and whisk in cream.
  • Add fresh chives to serve and I've always got dried croutons cut up from stale baguettes which was a yummy addition.


This is a half recipe so about two bowls but depending on how much soup you like to eat, this may be considered two starter sized portions. Enjoy!


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