John Myers
Soups: Ahab’s Fine Mustard Soup with Langoustine
The perfect soups: ahab’s fine mustard soup with langoustine recipe with a picture and simple step-by-step instructions.
- 0,5 l Fish stock
- 0,5 l Vegetable broth
- 1 tbsp Chopped parsley
- 100 gr Langostinos
- 0,25 l White wine
- 0,5 Diced onion
- 1 tbsp Mustard seeds coarsely ground
- 1 tbsp Mustard flour
- 1 tbsp Flour
- 1 tbsp Clarified butter
- Creme fraiche Cheese
- Mustard extra hot
- Bavarian mustard
- Salt and pepper
- 2 Discs Diced black bread
- Heat the clarified butter in a casserole, stir in the onions and let it cook until translucent. Mix the flour with the mustard flour and the ground mustard seeds and add to the onions, stir and deglaze with the wine. Gradually pour in the broth and the stock and pour on small. Let the flame simmer for approx. 20 minutes. Mix up briefly with the magic wand
- Season to taste with salt, pepper and the mustards. take the pan off the fire, stir in the langostinos and the cream. Toast the bread cubes brown in a pan with a little clarified butter and oil.
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