A classic from the waterside that has it all: Normally, the Hamburg eel soup is cooked quite elaborately from bones and served with rich ingredients such as meat, flour dumplings and sometimes a piece of eel. This version is much lighter.
The parsley root soothes an upset stomach with its essential oils and supports the immune system with its vitamin C content. Beta-carotene from carrots is a precursor of vitamin A and is important for vision and skin.
Despite its name, the Hamburg eel soup is "real" both with and without eel. For although the first recipe handed down contained freshwater fish, there have always been variations without it. However, the sweet baked fruit is indispensable!
(Percentage of daily recommendation)
|Calorie||377 kcal||(18 %)|
|Protein||18 g||(18 %)|
|Fat||9 g||(8 %)|
|Carbohydrates||53 g||(35 %)|
|Sugar added||0 g||(0 %)|
|Roughage||14.5 g||(48 %)|
|Vitamin A||1.8 mg||(225 %)|
|Vitamin D||0.5 μg||(3 %)|
|Vitamin E||3.4 mg||(28 %)|
|Vitamin B₁||0.5 mg||(50 %)|
|Vitamin B₂||0.4 mg||(36 %)|
|Niacin||6.7 mg||(56 %)|
|Vitamin B₆||0.6 mg||(43 %)|
|Folate||62 μg||(21 %)|
|Pantothenic acid||1.6 mg||(27 %)|
|Biotin||14.1 μg||(31 %)|
|Vitamin B₁₂||0.7 μg||(23 %)|
|Vitamin C||47 mg||(49 %)|
|Potassium||1,171 mg||(29 %)|
|Calcium||235 mg||(24 %)|
|Magnesium||82 mg||(27 %)|
|Iron||5.8 mg||(39 %)|
|Iodine||27 μg||(14 %)|
|Zinc||2.2 mg||(28 %)|
|Saturated fatty acids||4.1 g|
|Uric acid||206 mg|
- ¾ cup
- 1 heaping tablespoon butter (about 20 g)
- 2 ounces Spelt flour
- 1 egg
- 7 ounces mixed Dried Fruit (pitted)
- 1 piece Celery root (about 200 grams)
- 1 small Parsnip (about 50 grams)
- 4 carrots (about 400 grams)
- 1 stalk Leeks (about 200 grams)
- 6 sprigs thyme
- 2 pints Vegetable broth
- 2 bay leaves
- 1 teaspoon dried Tarragon
- 1 bunch flat-leaf parsley
- 5 ounces Peas (frozen)
- ground allspice
- 4 ounces ham
Combine milk and butter in a pot and bring to a boil. Add the flour all at once and stir until a dough forms.
Place the dough in a bowl and let cool for about 1 minute. Stir in the egg. Season the dumpling dough with salt and freshly grated nutmeg and allow to cool slightly.
Cut dried fruit into bite-sized pieces. Place dried fruit in another pot, cover with water and bring to a boil. Cover pot, reduce heat to low and cook for about 10 minutes. Remove from heat and set aside, covered.
Rinse celery root, parsnip and carrots. Peel and cut into 1 cm (approximately 1/2-inch) cubes.
Cut leeks in half lengthwise. Rinse well, drain and cut into 1 cm (approximately 1/2-inch) slices. Rinse thyme and shake dry.
Bring vegetable broth to a boil in a third pot. Add thyme, bay leaves, tarragon and vegetables. Bring to a boil again, reduce heat to medium, cover and cook for about 20 minutes.
Rinse 2 tablespoons in cold water and use to form dough into dumplings, rinsing spoons as needed while you work. Bring another pot of salted water to a boil, reduce to a simmer and add the dumplings. Let simmer for about 10 minutes.
Rinse parsley, shake dry, pluck leaves and chop.
Add leek slices to vegetables and cook for another 5 minutes.
With a slotted spoon, remove dried fruit from the cooking water and add to the soup. Add peas to the soup. Season the soup with salt, pepper and allspice. Remove the thyme sprigs and bay leaves.
With a skimmer or slotted spoon, lift the dumplings out of the water and drain, then add to soup. Sprinkle soup with parsley and diced ham and serve.