SOUPE DE SOLE



8 fillets of sole - 300 grams (0,66 lbs) of mussels - 250 grams (0,55 lbs) of prawns - 300 grams (0,66 lbs) of leeks - 2 young carrots - 1 onion - 30 grams (0,066 lbs) of butter - 1 bouquet garni - 5 cl of dry white wine - 25 cl of fresh cream - 1 egg yolk -Nutmeg Parsley - Salt and pepper - A few croutons.

 

Start by chopping the onion then cut the carrots into cubes and the leeks into rings. 

Sweat it all these vegetables in a pan with a little butter then salt and pepper.

Then add the white wine, 75 cl of water and the bouquet garni. 

Done simmer over medium heat, covered, for 20 minutes. Cut the sole fillets into thick strips and pass them through a sieve with the mussels and prawns.

 Grate a little nutmeg over the mussels and prawns. Immerse the colander in the broth and make simmer for 5 minutes.

Remove the colander from the heat and strain the broth through a sieve. In a saucepan, bring the broth to a boil then add the fresh cream and the egg yolk out of the heat while continuing to whisk.

Divide the fish, shrimp and mussels in the serving plates as well as the soup.

Decorate the plates with sprigs of parsley and croutons.

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