Mustard soup

Ingredients

1 shallot
1 garlic clove
25 g butter
4 T mustard
800 ml vegetable stock
salt 
freshly ground white pepper

Method

Cut the shallot into small pieces and chop the garlic.

Heat the butter and fry the shallot and garlic on a low heat until translucent.

Add the mustard and heat with the shallot and garlic; this will make the mustard less acidic. 

Add the stock and boil. Reduce the temperature and let the soup simmer for 20 minutes.

Pour the soup through a sieve and return to the pan. 

Recipes by Annette van Ruitenburg, de Waal Texel- Copyright ©2019 for Visit Wadden