Schrats Smoked Eel Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g eel (s), smoked
- 30 g butter
- 1 onion (s), roughly chopped
- 1 clove (s) garlic, pressed on
- 1 bay leaf
- 8 grains black pepper
- 1 carrot (s)
- 30 g celeriac
- 1 leek, small
- 750 ml beef broth
- 250 ml vegetable stock
- 50 ml port wine
- Wine, white, dry
- Worcester sauce
- salt
- Parsley, smooth and finely chopped
Print Recipe
Pin Recipe Instructions
- Skin the eel, remove the fillets. Cut the skin and bones several times. Cut the meat into very small pieces and set aside.
- Melt the butter in a saucepan and sauté the bones, skin and head together with the onion and garlic. Pour in both broths and the port wine, add the bay leaf and let everything simmer for about 45 minutes with the pot open.
- In the meantime, cut the carrot and celery into pieces of about the same length and slice through a julienne grater. The fine vegetable strips are then cut into tiny cubes with a chef`s knife. Cut the leek sticks lengthways several times and chop them with the knife until they are about the same size as the other vegetable cubes. Blanch all 3 vegetables for about 1 minute in boiling water, drain and rinse with ice-cold water. Drain well and pat dry with kitchen paper.
- Pour the broth through a strainer cloth and season with white wine, Worcestershire sauce and possibly a little salt.
- It is served in deep plates, in which 1-2 tablespoons of blanched vegetables and eel cubes are placed on the plates and topped up with the hot broth. Spread the parsley on top.
- This soup is well suited as a starter or intermediate course in a menu.
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