1 cup (150 grams) bacon lardons
1 medium-sized shallot, finely chopped
3 1/2 tablespoons (50 grams) butter
1 tablespoon grainy Groninger mustard (or other grainy mustard)
1 tablespoon smooth Groninger mustard (or other smooth mustard)
1/2 teaspoon mustard seeds
1/2 cup (50 grams) sifted flour
4 1/5 cups (1 liter) chicken stock
1/2 cup (100 milliliters) cream or crème fraîche
Salt, to taste
Freshly ground pepper, to taste
Freshly chopped chives, cress, or sautéed leeks, garnish
Steps to Make It
Fry the bacon in a frying pan until crisp.
Drain bacon on kitchen paper.
In a separate pot, sauté the shallot in the butter.
Add mustards and mustard seed.
Then add the flour and slowly pour in the stock to create a smooth emulsion (roux).
Cook for a minute or two.
Add the cream and then season with salt and pepper to taste.
Ladle the soup into bowls or soup plates and garnish with the crispy bacon bits and freshly chopped chives, cress, or sautéed leeks.