
Creamy Seafood Cider Soup with Fresh Herbs

by:




The idea for this rich soup comes from a method popular in northern France and in Belgium for cooking eels in a broth that is finished with cream and thickened with egg yolks. The cream can be kept to a minimum and the egg yolks can be left out entirely. It is the abundance of fresh herbs, chopped and added at the last minute, that makes this soup a revelation.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 8
4 leeks, white part only (cleaned and thinly sliced)
2 tablespoons butter
4 pounds whole fish (such as red snapper, sea bass, and/or red mullet cleaned, filleted, fillets skinned, heads and bones reserved, and fillets cut into 1-inch cubes)
Bouquet garni
5 cups hard cider
1/2-1 cup heavy cream
6 egg yolks (optional)
1 bunch parsley (preferably flat-leaf, large stems removed and leaves finely chopped at the last minute)
1 tablespoon finely chopped fresh tarragon (chopped at the last minute)
1 tablespoon finely chopped fresh mint (chopped at the last minute)
1 tablespoon finely chopped fresh chives (chopped at the last minute)
1 bunch sorrel (stemmed and finely chopped at the last minute) (optional)
Salt
Pepper
Servings Per Recipe: 8
Amount per Serving
Calories: 349
- Total Fat: 13.4 g
- Saturated Fat: 4.8 g
- Trans Fat: 0.1 g
- Cholesterol: 156.3 mg
- Sodium: 86.8 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.9 g
- Sugars: 2.6 g
- Protein: 39.5 g
preparation

comments
arlene
May 9, 2012