So a friend at church gave me this recipe, and I thought I would Google the text, rather than retyping the entire thing. What I found were a dozen sites having the same recipe. (same typo, and all!) I am not sure which was the original source, but here are several of the sites PLUS a few from the Netherlands which do not vary much from the recipe recounted below. I have added a few of my own enhancements at this site (such as the slivered onion and option for tilapia) which I think improve the basic recipe. I inferred some of the improvements by using Google translate and the Dutch recipe sites.<\/p>\n
Around the World in 80 Dishes<\/a> :: AllerHande<\/a> :: Smulweb<\/a> :: Okoko Recepten<\/a><\/p>\n Eet Smakelijk!<\/p>\n Mustard Soup – “Mosterdsoep” – sounds pretty ludicrous. I had my doubts when I was told about it. I mean, mustard is for hot dogs. After making it, I am convinced that there are no rules when it comes to cooking.<\/p>\n Mosterdsoep is a creamy soup with a mild taste… not sharp as you might expect. The recipe is simple, easy, and inexpensive.<\/p>\n The soup is made with a traditional dutch mustard called “zaanse mosterd” but any grainy<\/em> mustard will work. I used Dijon and it worked out just fine. Once site suggested a stone ground mustard; or mixing a spoon of wholegrain with a spoon of Dijon mustard.<\/p>\n Mosterdsoep So a friend at church gave me this recipe, and I thought I would Google the text, rather than retyping the entire thing. What I found were a dozen sites having the same recipe. (same typo, and all!) I am not sure which was the original source, but here are several of the sites PLUS … Continue reading “Mosterdsoep – Dutch mustard soup”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6910","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6910","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=6910"}],"version-history":[{"count":9,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6910\/revisions"}],"predecessor-version":[{"id":6919,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/6910\/revisions\/6919"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=6910"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=6910"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=6910"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n4 tablespoons butter – melted and clarified
\n1 onion finely chopped
\n1\/2 C dry white wine
\n6 1\/2 tablespoons all purpose flour
\n4 cups (1 liter) stock (chicken or vegetable)
\n4 tablespoons of dijon mustard
\n1 tsp sugar
\n1\/2 cup Cream
\n1 Leek – sliced very thinly – place into water and set aside
\n ( leeks frequently are dirty<\/em> so make sure they are well rinsed )
\n1 or 2 tilapia fillets sliced in small chunks<\/p>\n\n