Dutch Mustard Soup

  • 1/2 lb cubed bacon or pancetta
  • 1-2 tablespoons unsalted butter, if needed
  • 1 large white onion, chopped
  • 2 leeks, trimmed and chopped
  • 2 cloves garlic, minced
  • 3 tablespoons stoneground mustard
  • 3 cups vegetable or chicken stock
  • 1 cup heavy cream or half-and-half
  • 1 tablespoon cornstarch (optional)
  • Kosher salt and freshly ground pepper, to taste
  1. In a large pot, cook the bacon or pancetta over medium-high heat until browned and crispy. Remove to a paper towel lined plate to drain.
  2. If there isn’t much fat remaining in the pan, add some butter. (You want about 2 tablespoons of fat total.)
  3. Reduce heat to medium, and add the onion and leek and cook until soft, about 5 minutes. Add the garlic and cook one minute more.
  4. Stir in the mustard, followed by the stock and the cream. Simmer until the vegetables are tender, about 10 minutes.
  5. Use an immersion blender to puree soup, or remove to a blender to process.
  6. If you’d like a thicker consistency, stir the cornstarch into 2 tablespoons of cold water and add to soup. Let simmer until thickened.
  7. Season to taste with salt and pepper, serve topped with bacon or pancetta, and enjoy!