Limburg mustard soup

Limburg mustard soup is a little different, not spicy-hot, and so easy to make. Can you get the coarse, unprocessed seeds?

Holland isn't known for its cuisine. Take a walk along the canals of Amsterdam or Delfshaven in Rotterdam and you'll only find restaurants providing Indonesian, Lebanese or Italian food.

But this Limburgse "mosterdsoep" from the Maastricht-region is just delicious.

Limburg mustard soup

This page was last updated by Bernard Preston on 9th January, 2021.

Limburg mustard soup

It's quite a rich soup so make sure you follow it up with a meal of salads or vegetables, or your cholesterol will rocket; or just leave out the cream. Actually new research confirms that the level in our blood is barely affected by the fat we eat; it's the refined carbs that are the merry devil.

Here are the ingredients.

  • One onion.
  • A tablespoon of butter.
  • One litre of diluted chicken-bones bouillon; see below how to prepare.
  • Four-tablespoons of cream.
  • Five tablespoons of rough, whole mustard-seeds.
  • Salt and pepper to taste.
  • A handful of finely-chopped chives; or use scissors to snip them.

Let's make a little detour to discuss the value of a pressure cooker. They have two main virtues. Firstly preparing anything from a chicken, to a soup, or a stew takes a third of the time. It's a huge saver of that commodity that is in such short-supply; that which waiteth for no man.

And secondly a pressure-cooker means a significant saving in energy. If every family bought and regularly used one, most countries could close down one power station; and you could afford to buy several of those books that have been looking too expensive.

It's really not difficult now. Make it in a jiffy.

  1. Take a pile of chicken-bones that you've been collecting from the freezer. Drop them preferably into a pressure cooker, cover with hot water and bring to steaming for about ten minutes.
  2. Whilst the bouillon is cooking and cooling, peel and chop the onion, heat the butter in a deep pot and fry it lightly and slowly on a low-flame.
  3. Add a touch of garlic if you like, but not too much.
  4. Even a slither of chili for variation.
  5. Once the pressure has dropped in the cooker, strain the bouillon into the pot and bring to the boil.
  6. Add the mustard-seeds and cream and simmer gently for a few minutes.
  7. Add a little sea salt and freshly-ground pepper to taste.

Nutritious choice foods

Nutritious choice foods points out that soups from a can are loaded with salt and often a heap of chemicals in the form of flavour-enhancers and preservatives.

Plus the plastic-lining of the can causes neoplasms according to some research findings.

For a little variety, try adding a little salmon or trout. Or, if you live in South Limburg, then you might find slithers of smoked-eel. Delicious and rich in omega 3 fatty acids for your aching joints and muscles.

Have you been suffering from hot-flushes, or simply wanting to reduce your animal protein?

The right thing to do, instead of hormone replacement therapy, is to add some legumes; research in the Netherlands fingers high animal-protein as the main causes of breast tumours.

About one minute before your Limburg mustard soup is done add a few cubes of tofu. Rich in plant oestrogens, it is the reason why women in the east have much less trouble from hot flushes; "opvliegers" as they are called in Holland.

On a site concerned with the well-being of your joints we are always looking to decrease the omega 6 fatty acids in the diet, seed oils in the main, and increase those from fish. You find them mainly in salmon, mackerel and eel, and the best vegetable source is freshly-ground flaxseed.

To reduce the inflammation in our bodies, in the arteries, muscles and joints, you want to decrease the ratio of omega 6 to 3. That means more fatty fish, flax and walnuts; and less seed-oils, of course.

  1. Mustard seeds


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