French Provincial Cooking
Potage Crème de Normande / Norman Cream of Fish Soup
Page 178
Cuisine: French | Course Type: Soups and Stews
(1 review)
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friederike from Berlin,
I really wasn't sure what to expect of this soup. I was afraid that it would be expensive, and it couldn't imagine what it would be tastewise. It turned out to be similar to a lobster bisque, but less thick, really delicious, and not even expensive compared to most other fish or meat dishes. I was really happy. It was a bit extra work, though, peeling all those shrimp.
DH was less convinced. He disagreed about cooking the shrimps for 10 minutes ("until they're all dried out!"), about pounding them instead of leaving them whole, and about adding bread crumbs - but then again, he added bread cubes which might have been a mistake (I actually didn't even notice).
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