Dutch Musterdsoep or Zaanse Mosterdsoep

1. 1

   Cook the bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp and evenly browned, about 10 minutes.

2. 2

   Pour off the fat and drain the bacon on a paper towel-lined plate.

3. 3

   Melt the butter in a saucepan over medium-low heat.

4. 4

   Add the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes.

5. 5

   Gradually whisk the chicken stock into the flour mixture and bring to a simmer over medium heat.

6. 6

   Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.

7. 7

   Reduce heat to low.

8. 8

   Beat the egg yolks and heavy cream together until blended.

9. 9

   Slowly whisk 1/4 of the hot soup into the cream mixture and return the cream mixture to the soup pot.

10. 10

    Whisk in the mustard; stir in the apple and bacon.

11. 11

    Cook and stir until the soup is hot but not simmering.

* Per serving · 4 servings · Values may vary.

No additional tips available.