Velouté de Sole

Cream of sole soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

This method of making creamy, delicate fish and shellfish soups is a very simple one, easily adapted to whatever is freshest at the fish counter. You can mix the fish, or use fish and shellfish, naming the soup from whatever predominates.

If you have fish stock in the freezer, or a little cache of mussel or oyster liquor, it can be substituted for all or some of the water and you can cut down on the fish you buy. Should you want to make a shellfish bisque, add tomato to the vegetabl