Eel Soup

Simmer the ham bone or a couple of pieces of bacon, covered, in about 1.5 liters (approximately 1.5 quarts) of water for about 2 hours.

Soak the dried fruit in about 250 ml (approximately 1 cup) of boiling water for 1 hour to rehydrate.

Peel and chop the asparagus.

Peel and dice the carrots and parsnip.

Rinse the ​​leek and slice both the white and light green parts.

Cut the eel into 5-cm (approximately 2-inch) pieces.

Boil 3 tablespoons of vinegar with 250 ml (approximately 1 cup) of water and let them go through the pour, about 30 minutes.

For the dumplings, cook flour, milk, salt, pepper, and sugar in a saucepan, stirring. Remove from heat, let cool slightly, stir in egg, and season with nutmeg. Shape the dumplings with 2 small spoons.

Strain the broth into a saucepan. Add the fruit with soaking liquid and root vegetables, and simmer for about 5 minutes. Then add peas and asparagus and simmer for 5 minutes more.