Creamy Broccoli & Smoked Eel Soup

1. 1

   Rinse the broccoli and cut rosettes from stem.

2. 2

   Separate rosettes into even smaller ones, peel the stem and cut it into slices.

3. 3

   Peel and wash the potato, and cut it into chunks.

4. 4

   Cut eel into 1/2 inch pieces.

5. 5

   Bring 3/4 litre water to the boil and add broccoli, potato and crumbled bullion cubes.

6. 6

   Bring to the boil again and cover.

7. 7

   After about 3 minutes, remove 1/4 of the broccoli rosettes, rinse under cold running in a sieve, and reserve for garnish.

8. 8

   Add cream to soup and let simmer for 10 more minutes.

9. 9

   Puree soup with staff mixer or, even better, in blender.

10. 10

    Add salt, pepper and worcestershire sauce to taste.

11. 11

    Ladle into pre-warmed bowls and garnish with eel and reserved broccoli rosettes.

* Per serving · 4 servings · Values may vary.

No additional tips available.