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    You are in: Home / Recipes / Creamy Broccoli & Smoked Eel Soup Recipe
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    Creamy Broccoli & Smoked Eel Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Karenlee #2's Note:

    Am not sure how easy smoked eel is to find elsewhere (it's very popular in Holland), but if you can find it, the flavour of this rich, tasty soup is awesome (an well as bursting with broccoli and omega-3 goodness). Also turns out ok using smoked salmon, but eel is best! Please note: I think chicken bullion cubes are bigger in Europe than the US. The recipe needs about 15 grams.

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    Units: US | Metric


    1. 1
      Rinse the broccoli and cut rosettes from stem. Separate rosettes into even smaller ones, peel the stem and cut it into slices. Peel and wash the potato, and cut it into chunks. Cut eel into 1/2 inch pieces.
    2. 2
      Bring 3/4 litre water to the boil and add broccoli, potato and crumbled bullion cubes. Bring to the boil again and cover. After about 3 minutes, remove 1/4 of the broccoli rosettes, rinse under cold running in a sieve, and reserve for garnish. Add cream to soup and let simmer for 10 more minutes.
    3. 3
      Puree soup with staff mixer or, even better, in blender. Add salt, pepper and worcestershire sauce to taste. Ladle into pre-warmed bowls and garnish with eel and reserved broccoli rosettes.

    Ratings & Reviews:


    Nutritional Facts for Creamy Broccoli & Smoked Eel Soup

    Serving Size: 1 (211 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 192.4
    Calories from Fat 106
    Total Fat 11.8 g
    Saturated Fat 6.9 g
    Cholesterol 41.0 mg
    Sodium 441.3 mg
    Total Carbohydrate 19.0 g
    Dietary Fiber 4.4 g
    Sugars 3.0 g
    Protein 5.5 g

    The following items or measurements are not included:

    smoked eel

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