Go Back
Print
Recipe Image
Smaller
Normal
Larger
Print
Mustard Soup & Dutch Dry Cured Sausage
Course
Lunch
Cuisine
Dutch
Keyword
Weekend
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
5
minutes
minutes
Servings
2
servings
Equipment
Blender
Ingredients
1
Onion
1
clove
Garlic
2
tbsp
Butter
1
tbsp
Flour
Pinch
of
Turmeric
3
Juniper Berries
optional
1
Bay Leaf
300
gram
Potatoes
1
liter
Stock
4
tbsp
Mustard
'Amelander // Amelandse with Cranberries'
Spring Onion
Dry Cured Sausage
like 'Groningse Droge Worst'
Instructions
Cut the onion and garlic in slices and the potato in cubes.
Caramelize the onion and garlic in the butter until brown and sticky.
Add the flour and pinch of turmeric and bake this for about 5 minutes.
Then, add the potatoes, juniper berries, bay leaf and stock. Let this mixture cook for about 30 minutes.
In the meanwhile, cut the spring onion and the dry cured sausage in small pieces.
Remove the juniper berries and the bay leaf, add the mustard and blend the soup until you have a creamy mixture.
Serve the soup with the spring onion and the sausage.