Eel Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 968 cal. | (46 %) | ||
| Protein | 46.93 g | (48 %) | ||
| Fat | 57.27 g | (49 %) | ||
| Carbohydrates | 65.56 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.32 g | (14 %) |
| Vitamin A | 1,971.71 mg | (246,464 %) | ||
| Vitamin D | 1.34 μg | (7 %) | ||
| Vitamin E | 2.06 mg | (17 %) | ||
| Vitamin B₁ | 0.67 mg | (67 %) | ||
| Vitamin B₂ | 0.35 mg | (32 %) | ||
| Niacin | 17.18 mg | (143 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 72.14 μg | (24 %) | ||
| Pantothenic acid | 1.23 mg | (21 %) | ||
| Biotin | 2.92 μg | (6 %) | ||
| Vitamin B₁₂ | 3.84 μg | (128 %) | ||
| Vitamin C | 15.64 mg | (16 %) | ||
| Potassium | 1,088.42 mg | (27 %) | ||
| Calcium | 147.67 mg | (15 %) | ||
| Magnesium | 59.82 mg | (20 %) | ||
| Iron | 3.66 mg | (24 %) | ||
| Iodine | 22.85 μg | (11 %) | ||
| Zinc | 3.85 mg | (48 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Cholesterol | 269.37 mg |
Ingredients
- Ingredients
- 400 grams smoked Bacon
- 150 grams mixed Dried Fruit (such as plums, pears, apricots)
- 400 grams
- 4 Tbsps Fruit Vinegar
- 2 carrots
- 1 Parsnip
- 150 grams Peas
- 150 grams green Beans
- 70 grams Pastry flour
- 150 milliliters milk
- salt
- sugar
- Nutmeg
- 1 egg
- 1 Tbsp cornstarch
Preparation steps
Place the bacon in about 1.5 liters of water and simmer gently for about 2 hours. Place the dried fruit in a bowl, pour the boiling water over it and let soak for about 1 hour. Rinse the eels and cut into 5 cm long pieces. Bring 3 tablespoons of vinegar with 250 ml (approximately 1 cup) of water to boil and pour it over the eel. Let stand about 20 minutes.
Peel the carrots and parsnip and cut into bite-sized pieces. Rinse the peas and beans. Trim and dethread the beans if necessary.
For the dumplings, heat the milk with the flour, a pinch of salt, sugar and nutmeg in a saucepan. Boil while stirring until mixture becomes a stiff paste and allow to cool. Then add the whisked egg and mix well.
Drain the bacon broth through a sieve and boil again in another pot. Add the dried fruit, carrots and parsnip and cook for about 5 minutes. Then add the drained eel .Add the beans and cook for about 5 minutes. Reduce the heat so the soup is just under boiling. Using two small spoons, shape the dumplings into ovals and slide into the soup. Add the peas and cook for about 7 minutes. Add a little cornstarch to thicken the soup if necessary. Season with salt, pepper and the remaining vinegar and serve.
