Dutch Mustard Soup

Author Notes

I grew up very halt to my Dutch Grandmother who I known as Oma and some years previously I became lucky ample to head on the time out of a lifetime and traipse back and forth by boat through out all of the nation’s canals. In a tiny northern town known as Sneek, I stayed at a funky hotel that became comparable to a hostel. Tiny rooms, shared lavatories and a darkish bar, restaurant and foyer all in one. After a long night time of using our bikes around town and keen skill to mighty improbable beer, I came abet to the hotel to each person keen soup that smelled care for nothing I had smelt before. Mustard Soup! That is what I’ve come up with and I hang its dazzling halt. —Danielle

Procedure

• 
  2 tablespoons
  
  Butter
  
• 
  4 cups
  
  Mustard greens, trimmed and stems eradicated
  
• 
  2
  

  Leeks, sliced into thin rings
  

• 
  2
  

  Garlic cloves peeled and smashed
  

• 
  5 cups
  
  Veggie stock
  
• 
  1 cup
  
  Shadowy beer
  
• 
  3 tablespoons
  
  Mustard, I conventional Grey Poupon Dijon
  
• 
  8 ounces
  
  Brie tender cheese rind trimmed and cubed
  

• Pinch
  

  
  Salt and White pepper, to model