Groningen mustard soup with rye bread

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Adelicious starter from the North: Groningen mustard soup with rye bread. This recipe comes from Buitenleven (the magazine of ANWB), and was featured in a report about the culinary heritage of the Netherlands, with one specific dish from each province.

Starter for 4 – 6 persons:

  • 2 tablespoons oil
  • 1 large onion
  • 2 cloves of garlic
  • 150 grams celeriac
  • 2 stalks celery
  • 1 teaspoon curry powder
  • 1 liter vegetable stock
  • 4 tablespoons of Groningen mustard
  • 125 ml cream
  • Pepper and salt
  • 4 – 6 slices of rye bread
  • cumin cheese
  • Optional: 1 Groningen sausage and/or 4 slices

Heat the oil in a large pan and fry the chopped onion and the crushed garlic for ± 3 minutes over medium heat.

Cut the celeriac into cubes and the celery into slices, add and fry the vegetables for a few minutes. Stir in the curry and fry for a while with the vegetables. Pour the stock into the pan and bring the soup to a boil. Reduce the heat and let the soup simmer for 15 minutes. Then stir the mustard into the soup.

Add the cream and season the soup with salt and pepper. Heat through well. Top the slices of rye bread with slices of sausage and/or cumin cheese and serve with the soup.

Source: Culy by
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