This was one amazing soup. I had never heard of it until we landed in Sneek, NL. It was on the menu, and since it was made with cream, I decided my husband should get it, and I could take a taste test…dang was that hard. I could have eaten the entire bowl.
Of course, I had to get back to the boat and figure this out using dairy-free. I wanted to use coconut cream milk but decided against that since the original didn’t have a coconut flavor at all. I choose to use almond milk, and it was fabulous. The next time I made this, I used oat milk, which gave it a bit more creaminess. Either one works great.
I also used my homemade Boney Chicken Broth and thought my Mustard Soup came out better than the restaurant’s soup, where I discovered this dish. The flavors and combinations are really unique, and just a twang of mustard gives it a warm, smooth ride to the belly! Make sure it’s the spicy mustard with seeds. Don’t use sweet mustard.
I decided not to use a thickener and used a large peeled, boiled, and mashed potato. If you prefer using a thickener, you can substitute the potato with 1 tablespoon of tapioca or potato starch. Mix it into the 1/2 cup of cold broth before you add the broth to the recipe.
I’ve made this using bacon and other times using pork belly. I prefer the pork belly strips. This is what was used in the original recipe I tested in the Netherlands. It’s so easy and a soup that definitely draws the attention of your guest!
Netherland Mustard Soup
Ingredients
- 1 pound of pork belly sliced in thin strips
- 1 large peeled and boiled potato (1 cup) or 1 Tbsp Tapioca or potato starch
- 1 Tbsp ghee
- 1 large leek sliced in rings. Reserve a few rings to garnish the top of the soup.
- 1 onion diced
- 1 garlic clove diced
- 2 Tbsp mustard with seeds
- 2 cups of almond or oat milk
- 4 cups chicken broth
- Himalayan salt and fresh ground pepper to taste
Directions
- Step 1 If you choose to use a fresh potato as your thickener, peel, boil, and mash it using a potato masher and set aside. If you’re using tapioca or potato starch, stir it into 1/2 cup of your cool broth until no lumps appear.
- Step 2 In a medium-size saucepan, fry the pork belly strips until done. If you’re using organic pork, you might have to add the ghee. You’ll need about a 1/4 cup of the oil left from the pork belly to sauté the onion and leek.
- Step 3 Once the pork belly is done, add the sliced leek, diced onion, and diced garlic. Give it a stir and keep on medium to low heat. Simmer for a minute or 2 in the pork belly fat and ghee if using.
- Step 4 Add the almond or oat milk. Stirring continuously. Add the mustard and 3 1/2 cups of chicken broth. turn the heat up to medium-high.
- Step 5 Placed the cup of mashed potato or the 1/2 cup of chicken broth with the tapioca or potato starch into the saucepan and continue to stir. Once it thickens up a bit, turn the heat down to low.
- Step 6 Let it simmer for a few minutes, then serve it up with a few sliced leeks over the top!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
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