• 1 medium-sized shallot, finely chopped
  • 3-1/2 tbsp butter (50 g)
  • 1-1/2 Tbsp grainy Groninger mustard (or other grainy mustard)
  • 1-1/2 Tbsp smooth Groninger mustard (or other smooth mustard)
  • 1/2 cup sifted flour (50 g)
  • 4 1/5 cups chicken stock (1 liter)
  • 1/2 cup cream or creme fraiche (100 ml)
  • Salt & pepper


  1. Sautee the shallot in the butter.
  2. Add the mustard
  3. Now add the flour, and cook for a minute or two.
  4. Slowly pour in the stock to create a smooth soup.
  5. Add the cream.
  6. Cook until heated through.
  7. Season with salt and pepper.

To serveEdit

Garnish with cripsy bacon bits and freshly chopped chives, cress or sauteed leeks.

Serves 4.

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