Creamy mustard soup with coconut milk and smoked salmon
Creamy mustard soup with a twist: a hint of coconut milk and chickpeas, served with our flavorful smoked salmon.
2 Recipe - persons
Recipe - time: 45 minutes
Recipe - difficulty
Recipe - ingredients
15 oz chickpeas, drained
2 tbsp soy sauce
olive oil
1 medium shallot, finely chopped
2 oz butter
2 tbsp coarse mustard
15 oz vegetable broth
15 oz coconut milk
salt
freshly ground pepper
3,5 oz Sea Tales smoked salmon
chives, freshly chopped for garnish
Recipe - how do you make it
Recipe - steps
1 Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit).
2 Toss the chickpeas with soy sauce and olive oil, then roast them until golden brown, about 15 minutes. Let them cool afterward.
3 In a skillet over medium heat, sauté the shallot in butter. Add the coarse mustard.
4 Add the roasted chickpeas to the pan and carefully pour in some broth. Then transfer the soup to a tall saucepan and add the remaining broth. Let it simmer gently for 10 minutes.
5 Stir in the coconut milk and heat through. Blend with an immersion blender until smooth. Season with salt and pepper. Garnish the soup with smoked wild salmon and chives.. Enjoy!
