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