Creamy Seafood Cider Soup with Fresh Herbs

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Preparation info
  • Makes

    2 Quarts

    • Difficulty

      Easy

Appears in
Cooking

By James Peterson

Published 2007

  • About

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.