Summary

Ingredients

• 1 eel (s), smoked weighing just under 500 g
• 50 g ham, diced
• 800 g potato (s)
• 2 leeks
• 2 carrot (s)
• 1 onion (s)
• 30 g celeriac
• some beef broth
• 200 g cream
• milk
• butter
• salt and pepper
• Nutmeg, freshly grated
• Parsley, smooth and finely chopped

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Instructions

1. Fillet the eel, cut the meat into small pieces and set aside.
2. Chop the center bone and skin into sections about 5 cm long. Dice 1 half a stick of leek, 1 carrot, onion and celery.
3. Heat 1 tablespoon butter in a saucepan, fry the diced ham, bones, skin and the head together with the diced vegetables, stirring often with a wooden spoon. Pour in a liter of water and let everything simmer gently with the pot open for about 20 minutes. Carefully skim off any rising foam. Pour the stock into a second saucepan through a strainer and reduce the liquid to about half.
4. Discard the head, bones and vegetables. By the way, the skin can be eaten, it tastes better than it looks. But if you don`t like it, you can also dispose of it.
5. In the meantime, peel the potatoes and cut 1.5 leeks and 1 carrot into small pieces. Cook everything together in the eel broth. If the amount of liquid is too small, add some beef broth. Let simmer for 15-20 minutes, then pour in the cream and puree everything thoroughly. If the soup is still too thick, dilute it further with milk. Be careful not to get too thin. The soup should be creamy.
6. I cannot give the exact amounts, as the different types of potato absorb different amounts of liquid. So when you have a creamy soup melt 1-2 tablespoons of butter in it and stir in well. Season to taste with pepper, salt and nutmeg.
7. Pour soup into deep plates, place 1-2 tablespoon pieces of eel in the middle and sprinkle with parsley.