Mustard soup from Ameland

Amelander mosterdsoep

1 liter / 1 quart water
1 large onion
2 beef or fish bouillon cubes
40 grams margarine
40 grams / 6 tbsp flour
3 heaping tbsp mustard
6 tbsp light cream
4 tsp capers or chopped pickle
vinegar
pepper
1/16 leek, in thinnest rings
150 grams shrimps or prawns

Finely chop the onion. Heat the margarine in a large skillet and sautée the onions. Mix in the sifted flour and heat thoroughly. Bit by bit add the water and stir often. Add the crumbled bouillon cubes at the same time and stir until the mix is smooth.

Put the mustard in a bowl, add the cream and stir well. Add to the soup and mix in the capers. Pour in a dash of vinegar and add fresh pepper to taste. Add the shrimps or prawns and heat for five minutes, without boiling. Just before serving, add the leek rings.