Recommendations
Groningen mustard soup with Zuidam Rogge Genever 1 Jaar
On the plates is a thickened soup of vegetable stock with a roux stirred for eight minutes, cooking cream and two tablespoons of coarse Groninger mustard, with slices of metworst alongside. Opposite stands a rye genever that has spent a year on new American oak and brings spiciness, vanilla and toffee.
From the shelf
The bottle
Zuidam Rogge Genever 1 Jaar comes from the Zuidam distillery in Baarle-Nassau. It is a graanjenever of 35% vol in a bottle of 100 cl, distilled from rye and aged for a year in casks of 200 litres of new American oak. The aroma is described as rye spiciness with vanilla, toffee, cinnamon and some aniseed, the taste as rich tones of oak with soft toffee and some liquorice; the botanicals are juniper berry, liquorice root and aniseed. For the designation graanjenever it is a legal requirement that all alcohol must come from grain and be at least 30% vol.
The combination
Why this works together
Groninger mustard soup is sharp and rich at once: two tablespoons of coarse mustard against fifty grams of butter, sixty grams of flour and one hundred and twenty-five millilitres of cooking cream, and the metworst adds salt and fat. The soup therefore needs something that can stand up to the sharpness and also cut the cream fat. Rye is the right grain for that, because rye gives off a peppery spiciness of its own that sits right alongside mustard instead of against it. The year in new American oak has added vanilla and toffee, and that round sweetness works on the mustard sharpness the way the cream in the soup does. The liquorice and aniseed from the botanicals find the caraway and mustard seed notes in the coarse mustard. So the glass follows the same two lines as the bowl: spicy on top, soft underneath.
At the table
The dish
- For 4 people
- Ready in 25 minutes
- Type starter
What you need
- 1 litre water
- 2 vegetable stock cubes
- 50 g unsalted butter
- 60 g wheat flour
- 125 ml cooking cream
- 2 tablespoons coarse Groninger mustard
- 110 g Groningen dry sausage
How to make it
- Bring the water with the stock cubes to the boil in a soup pan.
- Meanwhile, melt the butter in a saucepan, add the flour and cook this roux for 8 minutes, stirring constantly; make sure the roux does not change colour.
- Add the roux to the broth and stir everything well. Let the soup simmer for 10 minutes over low heat.
- Add the cooking cream and bring the soup back to the boil, stirring.
- Stir in the mustard, starting with half a tablespoon, and add more to taste.
- Cut the metworst sausage into slices and serve it with the soup.
In the glass
Serving
Pour the Zuidam Rogge Genever at room temperature into a tulip glass, filled to the rim. With a warm soup, cold jenever is unusable, and the year on new American oak needs warmth to release the vanilla and the toffee. Put one small glass next to the plate and top up after the soup if you like.
Everything about Zuidam Rogge Genever 1 JaarBack to Recommendations from ’t Bockje
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