Creamy Eel Soup
Ingredients
- Ingredients
- 500 grams
- 2 onions
- 4 sprigs parsley
- 4 Dill
- 1 Sage
- 12 peppercorns
- 6 Juniper berries
- 3 bay leaves
- 200 grams Whipped cream
- salt
- freshly ground peppers
- 4 Pearl onion
- 40 grams butter
- 60 grams Pastry flour
- 2 Tbsps white wine
- 1 Tbsp lemon juice
- 2 Tomatoes
- Vanilla oil (for drizzling)
Preparation steps
Cut eel into 2-3 cm (approximately 1 inch) long pieces. Bring 2 liters (approximately 8 1/3 cups) of water to a boil with chopped onion, parsley, 3 dill stalks, sage, peppercorns, juniper berries and bay leaves. Cover and let simmer for 20 minutes, then add pieces of eel into the stock and cook for about 20 minutes. Remove pieces of eel from the soup, remove meat from the bones and cut into uniform pieces. Pour soup through a sieve, collect liquid. Blanch tomatoes, rinse, peel and cut flesh into cubes. Peel onions and cut in half or quarters.
Melt butter, sauté onions briefly, sprinkle flour on it, sauté and pour in 3/4 liter (approximately 3 1/8 cups) soup liquid and mix well. Add cream and simmer about 10 minutes, stirring occasionally.
Pluck remaining dill from stalks, chop, add to soup with salt, pepper, lemon juice and white wine to taste.
To serve, add warm pieces of eel and tomato cubes in the soup briefly and serve in dishes. Serve with a few drops of vanilla oil drizzled over top.
