Mustard & Bacon Soup

The Curator and Mrs. Mustard tasted this soup at the Restaurant Que Pasa? in Aruba where the Dutch owner-chef was kind enough to share the recipe with us. We have adapted the recipe slightly. The rich smokiness of the bacon perfectly complements the tangy bite of Pommery Moutarde de Meaux, a mustard renowned for its excellence. Serves 4 to 6.

Ingredients

• 4 slices smoked bacon
• 1 medium shallot, chopped
• 2 tbsp Pommery Moutarde de Meaux
• 1/2 tsp fresh rosemary, chopped
• 1/2 tsp fresh thyme, chopped
• 4 cups heavy cream
• 2 cups strong chicken broth
• 1 tbsp butter
• Freshly ground black pepper to taste

Directions

1. Cut bacon into small pieces and sweat over medium heat with the chopped shalots, rosemary, and thyme for 5 minutes.
2. Add mustard, cream, and chicken broth and simmer over low heat for about 5 minutes until hot but not boiling. Add black pepper to taste.
3. If the soup seems too thick, you may thin it with additional chicken stock or water.
4. Garnish with more rosemary and thyme if desired. Just before serving, add the butter.