Mustard Soup with Crispy Bacon and Pan-Fried Leeks
Author: eSoupRecipes.com
Recipe type: Soup
Cuisine: Dutch
Prep time:
Cook time:
Total time:
Serves: 6 to 8
Ingredients
¼-pound bacon, diced
1 leek, washed thoroughly and the white part sliced into thin rings
2 tablespoons unsalted butter
2 tablespoons flour
1 quart chicken broth
2 to 4 tablespoons whole grain mustard (I used 4 tablespoons Ingelhoffer Original Stone Ground Mustard for my soup, but you might start at 2 tablespoons and go from there)
½ cup cream
Salt and freshly cracked black pepper to taste
Instructions
In a large skillet, fry the bacon over medium-low heat until crisp and remove to drain on paper towels
Fry bacon in skillet until crisp
Remove bacon from skillet and let drain on paper towels
Add leeks to bacon grease, increase heat to medium-high and saute until translucent and showing some crispy brown edges, about 5 minutes
Remove leeks and let drain on paper towels
In a Dutch oven or soup pot, melt the butter over medium-low heat
Add the flour, stirring slowly and continually until the butter and flour form a golden-colored roux
Pour in the chicken broth and stir to fully incorporate the roux into the liquid
Bring to a boil and let cook for 5 minutes; reduce heat to a simmer
Stir in the mustard and whisk until dissolved and let cook for another minute or two
Pour in the cream and continue whisking, making sure the soup does not boil
Taste for salt, pepper and mustard, adding as desired. You will likely not need any salt.
Serve soup topped with bacon bits and fried leeks
Recipe by eSoupRecipes at https://esouprecipes.com/mustard-soup-with-crispy-bacon-and-pan-fried-leeks