Mustard and Bacon Soup

We discovered this fabulous soup at Restaurant Que Pasa in Oranjestad, Aruba. The chef was kind enough to share it with us, although we have adapted it slightly. We recommend this eclectic and creative restaurant highly.

Mustard and Bacon Soup

4 slices - smoked bacon

1 medium shallot, chopped

2 Tbsp - Pommery Moutarde de Meaux

½ tsp. - chopped rosemary

½ tsp. - chopped thyme

freshly ground black pepper

4 cups - heavy cream

2 cups - chicken broth (strong)

1 Tbsp. - butter

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

Serves 4 to 6.

Pommery Moutarde de Meaux is a distinctive whole grained French mustard available from the Mount Horeb Mustard Museum. You may substitute any other French grainy mustard but the taste will not be exactly the same (though still delicious).