Creamy Seafood Cider Soup with Fresh Herbs

Name: Creamy Seafood Cider Soup with Fresh Herbs
Yield: Makes 2 Quarts or 8 First-Course Servings
Cuisine: France
Ingredients: 1 tablespoon finely chopped fresh tarragon, chopped at the last minute; 1 tablespoon finely chopped fresh mint, chopped at the last minute; 1 bunch parsley, preferably flat-leaf, large stems removed and leaves finely chopped at the last minute; 6 egg yolks (optional); 5 cups hard cider; ½ to 1 cup heavy cream; 4 pounds whole fish such as red snapper, sea bass, red mullet cleaned, filleted, fillets skinned, heads and bones reserved, and fillets cut into 1-inch cubes; Bouquet garni; 2 tablespoons butter; 4 leeks, white part only, cleaned and thinly sliced; 1 bunch sorrel, stemmed (optional) and finely chopped at the last minute; 1 tablespoon finely chopped fresh chives, chopped at the last minute; Pepper; Salt

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.

Ingredients

Europe
France
Belgium
Starter
Pescatarian
Mediterranean
Soup
Gluten-free
Spicy

Ingredients

Method