Mustard won’t be playing second fiddle to ketchup this weekend because this Saturday, August 4th is National Mustard Day! While you could celebrate the day by eating some mustard slathered hot dogs or pretzels, why not treat yourself to a dish that is all about the mustard? I reached out to local chef, restaurateur, and beloved COOK instructor Joncarl Lachman to get the Mustard Soup recipe from Noord, his Northern Europe-focused BYOB on East Passyunk Avenue. Check out the recipe below and muster up the courage to try it out in your kitchen!
Zaansemosterdsoep (Mustard Soup)
serves 6 (with leftovers)
Mustard Soup can be found on Noord’s dinner menu.
Ingredients
- 1/2 pound unsalted butter
- 8 large carrots, peeled and roughly chopped
- 2 large onions, roughly chopped
- 1 heaping tablespoon of caraway seeds
- 1/2 gallon of chicken or vegetable stock
- 2 cups grainy Dijon mustard
- 1 cup heavy cream
- white pepper and kosher salt, to taste
Directions
Over medium heat, melt the butter in a large sauce pan. Add the carrots, onion and caraway and lightly season. Sweat, stirring for 10 minutes. Add the stock and mustard and bring to a boil. After 15 minutes (when carrots are soft) remove from heat. Using an immersion blender, puree the soup until it is smooth. Add the cream and salt and pepper. Pour into a large non-reactive container and chill. The soup is best reheated on the second day.
Looking to upgrade this soup with some fresh seafood? Serve with a seared diver scallop, topped with caviar … and add a bit of tarragon oil, ooh la la! Be sure to buy the freshest scallops possible. U-10 ( 10 to a pound) works best for this recipe. In a frying pan heat 1 tablespoon of vegetable oil until it is just smoking. Place your generously seasoned scallops in the pan. After about 1 minute a nice golden crust will form. Once that happens, turn the scallops over and turn off the heat.
