Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hamburger Aalsuppe - Hamburg Eel Soup Recipe
    Lost? Site Map

    Hamburger Aalsuppe - Hamburg Eel Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    Molly53's Note:

    An unusual fish soup brought from the old country. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posted as a historical novelty.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Dumplings

    Directions:

    1. 1
      Have eels cleaned, skinned and cut into 2 inch pieces.
    2. 2
      Combine 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for five minutes.
    3. 3
      Add eel and cook slowly until fish is tender.
    4. 4
      Melt 2 tablespoons butter in a large kettle; add the 1 1/2 tablelspoons flour and cook until blended.
    5. 5
      Add beef stock, pot herbs, mint and celery; cook slowly for one hour.
    6. 6
      Cook cauliflower and peas in boiling salted water until crisp-tender.
    7. 7
      Make a syrup of 1/2 cup water and sugar; cook pears until tender.
    8. 8
      About 1/2 hour before serving make dumplings: heat milk and butter, beat eggs and yolk and add flour combined wit hot milk.
    9. 9
      Drop from spoon and cook in boiling salted water about 20 minutes.
    10. 10
      To serve, first remove eel from liquid in which it was cooked.
    11. 11
      Strain liquid and add half of it to meat broth.
    12. 12
      Drain the cooked vegetables and add to meat broth.
    13. 13
      Place eel, pears and dumplings in a large tureen and pour soup over all.

    Browse Our Top Vegetable Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Hamburger Aalsuppe - Hamburg Eel Soup

    Serving Size: 1 (1047 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 716.0
     
    Calories from Fat 255
    35%
    Total Fat 28.3 g
    43%
    Saturated Fat 9.3 g
    46%
    Cholesterol 313.4 mg
    104%
    Sodium 1247.4 mg
    51%
    Total Carbohydrate 75.9 g
    25%
    Dietary Fiber 8.9 g
    35%
    Sugars 54.4 g
    217%
    Protein 39.3 g
    78%

    The following items or measurements are not included:

    herbs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites