Groninger mustard soup

This soup is a perfect way to enjoy good mustard and has a surprisingly mellow mustard flavour.


  • 50 gram (2 oz) butter
  • 50 gram (2 oz) flour
  • 125 ml (1/2 cup) cream
  • 1 litre (4 cups) vegetable or chicken stock
  • 2 tbsp Groninger mustard
  • salt and pepper
  • some parsley or chives


  1. Melt the butter.
  2. Add the flour, stir until a roux forms
  3. Cook on low heat for a few minutes. Some colour is fine, but it should not get too dark.
  4. Meanwhile, heat the stock.
  5. Add the stock bit by bit, stirring continuously, until all the stock is added and no lumps are present. Or, if you feel lucky, add all the stock at once and use a whisk to get rid of lumps.
  6. Add mustard to taste, with Abrahams Groninger mustard 2 heaped tablespoons gives a good flavour. Use a whisk to mix it in.
  7. Add the cream and parsley or chives. Don’t let the soup boil any more!
  8. Taste for seasoning.
  9. Serve hot as it is, or with an accompaniment.


Nice accompaniments are: bacon bits, prawns, (smoked) salmon, slices of Groninger sausage (another local product, substitute with any dry sausage), slivers of old cheese (gouda, but something like parmesan would work as well), and/or thinly sliced leaks.

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