Eel Soup

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Eel Soup
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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation

Ingredients

for
4
Ingredients
1 Bones (food group) (smoked ham) (or 500 g streaky, smoked bacon)
80 grams Dried plum
80 grams Dried pear
2 carrots
1 Parsnip
1 stalk Leeks
100 grams green Frozen pea
150 grams Asparagus
350 grams
4 Tbsps White vinegar
50 grams Pastry flour
125 milliliters milk
salt
freshly ground peppers
1 pinch sugar
Nutmeg
1 egg
2 Tbsps parsley (finely chopped)
How healthy are the main ingredients?
LeekparsleysugarcarrotParsnipsalt

Preparation steps

1.

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.

2.

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

3.

Peel and chop the asparagus.

4.

Peel and dice the carrots and parsnip.

5.

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

6.

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

7.

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

8.

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.

9.

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.

10.

Drop the dumplings into the simmering broth for about 8 minutes. Season broth with salt, pepper, and a little vinegar.