Musterdsoep (Dutch Mustard-Apple Soup) – a delicious recipe with bacon, butter, flour, chicken broth, egg yolks, heavy cream. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp and evenly browned (about 10 minutes or so). Pour off the fat and drain the bacon on a paper towel-lined plate.
2
Melt the butter in a saucepan over medium-low heat. Add the flour and stir until the mixture thickens and becomes light golden-brown (about five minutes). Gradually whisk the chicken broth into the flour mixture and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth (about 10 minutes). Reduce the heat to low.
3
Beat the egg yolks and the heavy cream together until blended. Slowly whisk 1/4 of the hot soup mixture into the cream mixture and then return the entire mixture to the soup pot. Whisk in the mustard, then stir in the apple and bacon. Serve immediately.
769
kcal
Calories
61
g
Fat
16
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 lb bacon, diced, 3 tablespoons butter, 1/3 cup flour, 1 quart chicken broth, and more.
Yes, Musterdsoep (Dutch Mustard-Apple Soup) falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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