2.Heat soup pot (use a large one!), add oil; heat, then add veggies (all but greens and herbs).
4.Cook over med heat for about 10 minutes, stirring occasionally.
7.Cook 5 minutes more.
8.In a separate pan, heat remaining 2 T oil.
9.Whisk in flour and cook 30 seconds. Slowly whisk in 1 C stock.
10.Add mustard and let thicken.
11.Add to veggies, along with stock, milk, pork, honey, and corn (you can add water at this point too, if there’s room in the pot – be careful, it will bubble and splash, so not too close to the top!).
12.Bring to a boil, then reduce to a simmer.
13.Cook 1 hour.
14.Add water (optional). Blend a little with immersion blender (optional). Cook an additional 30 minutes, or less if you’re ready to eat sooner.
15.Few minutes before serving, add greens and herbs.
16.Few minutes before serving, turn off heat and add cheese and 1 teaspoon vinegar.
Would be great with ham, clams, chicken, salmon, even without meat.
Would be yummy topped with bacon, chives, croutons.
Would be excellent served in a bread bowl, or with corn muffins.