Ask Lemmy had a question on “How do you eat mustard?” and one of the responses was about Dutch Mustard Soup… which sounded intriguing.

Found a recipe, bought stuff, and an hour later…

Recipe calls for 1/2 pound of bacon, but bacon comes in 12 ounce packages and I’ve never gone “Man, why did I make so much bacon?”

Chop it up, fry it up in some good olive oil, about 10 minutes. Remove to paper towels to drain.

Recipe calls for 1 white onion and 2 leeks, but we have a ready supply of sweet onions so I used one of those.

Chopped up, cooked in the bacon grease about 5 minutes or until translucent.

3 cloves of chopped garlic. Mine were small so I popped in 5 cloves. Cooked another minute or so.

Add in three tablespoons of the finest stone ground mustard. I used Maille but if you have the time and the know how you can make your own

3 cups of broth, vegetable or chicken, I used chicken.

1 cup of heavy cream.

Cook that up for about 10 minutes or so.

Mix up a slurry of 2 tablespoons cold water to 1 tablespoon corn starch, stir in as a thickener.

Simmer until it’s as thick as you like.

If you like chunky soup, top with bacon and serve.

If you don’t like chunky soup, use a blender or immersion blender to break up the onions, leeks and garlic, top with bacon and serve.

Soup is more substantial than you might think, neither my wife nor myself were able to finish our bowls, but that may have been because I also made English muffins for dipping. Now we have lunch for tomorrow!