The fatty eel scores with plenty of vitamin A for healthy skin and good eyesight. The freshwater fish is also particularly rich in protein, but does not offer as much iodine as other fish species.
Parsley, with vitamins A, C and E, is particularly effective in protecting against cell damage and has many essential oils for a well-functioning digestion.
To make the delicious eel soup healthier, the bacon strips can be replaced with roasted cashews or flaked almonds. This gives the dish an extra portion of protein and good fats.
Cut the eel into about 3-cm- (approximately 1 1/4-inch) long pieces.
Bring 2 liters (approximately 2 quarts) of water to boil with chopped onions, parsley, 2 dill stalks, sage, peppercorns, juniper berries, and bay leaves. Cover and let simmer for 20 minutes. Then add the eel and cook for another 20 minutes. Remove the eel from the broth.
Melt the butter, stir in the flour, and cook for a minute. Pour 1 liter (approximately 1 quart) of the broth into the roux and mix well. Add cream and simmer for 15 minutes, stirring occasionally.
Pull dill leaves from the remaining stalks, chop leaves, and add to the creamed soup. Season with salt, pepper, and white wine to taste.
Lightly fry the bacon.
Before serving, warm the eel in the soup briefly. Ladle soup into bowls and garnish with bacon.