Sole with cream soup

04653 SOLE with CREAM SOUP INGREDIENTS for 4 PEOPLE, 4 2 Leek stalks of celery, 25 g butter, 30 cl brut cider, 16 mussels pretty large, 800 g cleaned sole fillets, 1 teaspoon cornstarch, 30 cl of milk, 50 g of fresh cream, 1 tablespoon chopped chervil, salt, pepper.

Clean and sliced the white part of the leek with 2 inches of green.

Clean and cut into strips celery stalks.

In a saucepan, then finding the leeks and celery for 5 minutes over medium heat, in hot butter; sprayed with cider and let simmer for 10 minutes to fire.

Rinse the mussels, let them open for 5 minutes over high heat, 10 cl of water, prelevatele and keep them warm between two plates.

Sole fillets cut into 3 cm pieces.

Strain the mussel cooking sauce over a saucepan and bring it to a boil, immerse the pieces of sole, cover and continue cooking for 5 minutes, soft focus.

Keep them aside and pass the gravy cooking colander.

Dissolve the starch in the milk, add the vegetables and, when it starts to boil, without ceasing to stir, let thicken for 2 minutes.

Stir in the cream mixture, the filtered cooking sauce, mussels, sole pieces, salt and pepper.

All heated, for 1 minute to fire.

Distributed the soup in individual plates, sprinkle with the Chervil and serve immediately.