Hamburger Aalsuppe - Hamburg Eel Soup

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Have eels cleaned, skinned and cut into 2 inch pieces.
  • 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.
  • Add eel and cook slowly until fish is tender.
  • Melt 2 tablespoons butter in a large kettle; add the 1 1/2 tablelspoons flour and cook until blended.
  • Add beef stock, pot herbs, mint and celery; cook slowly for one hour.
  • Cook cauliflower and peas in boiling salted water until crisp-tender.
  • Make a syrup of 1/2 cup water and sugar; cook pears until tender.
  • About 1/2 hour before serving make dumplings: heat milk and butter, beat eggs and yolk and add flour combined wit hot milk.
  • Drop from spoon and cook in boiling salted water about 20 minutes.
  • To serve, first remove eel from liquid in which it was cooked.
  • Strain liquid and add half of it to meat broth.
  • Drain the cooked vegetables and add to meat broth.
  • Place eel, pears and dumplings in a large tureen and pour soup over all.
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