Mustard soup



1 shallot
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

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