Beer Mustard Soup


  • 1/2 lb cubed bacon or pancetta
  • 1 large white onion chopped
  • 2 leeks trimmed and chopped
  • 2 cloves garlic minced
  • 3 tablespoons Kozlik's Dijon Classique 
  • 1.5 cups vegetable or chicken stock
  • 1 12- ounce bottle beer Pale lager or Pilsner
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 1 tablespoon cornstarch optional
  • Salt and ground pepper to taste


  1. Cook the bacon or pancetta in a soup pot on medium-high heat until crispy. Strain and place on paper towel in a plate. Add the fat back to the pot.
  2. Reduce to medium, mix in the onion with the leek and cook for 5 minutes, or until soft. Add the garlic and cook for 1 minute.
  3. Add the stock, beer, mustard, milk, and the cream to the pot.
  4. Bring to a boil and simmer for 10 minutes.
  5. Puree the soup in a blender and add back to the pot.
  6. Stir the cornstarch wit 2 tablespoons of cold water. Mix into the soup and simmer until thickened.
  7. Season with salt and pepper, and top with bacon or pancetta.