Hamburger Aalsuppe - Hamburg Eel Soup Recipe

Name: Hamburger Aalsuppe - Hamburg Eel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs eel, cut into 2 inch pieces; 2 cups water; 1/3 cup white wine (Chardonnay or Pinot Grigio are very nice, but whatever white wine you have is fine); 2 tablespoons vinegar; 2 tablespoons parsley; 1 onion, peeled and sliced; 2 carrots, peeled and diced; 1 bay leaf; 6 peppercorns; 2 tablespoons butter; 1 1/2 tablespoons flour; 8 cups beef stock; 1 bunch pot herbs; 1 teaspoon mint, minced; 1/2 cup celery, diced; 1/2 cauliflower, broken into small florets; 1 cup peas; 6 pears, peeled and seeded; 1 cup sugar; 1/2 cup water; Dumplings; 1 cup milk; 1 tablespoon butter; 2 eggs; 1 egg yolk, only; 2 tablespoons flour

Servings: persons

2 lbs eel, cut into 2 inch pieces
2 cups water
1/3 cup white wine (Chardonnay or Pinot Grigio are very nice, but whatever white wine you have is fine)
2 tablespoons vinegar
2 tablespoons parsley
1 onion, peeled and sliced
2 carrots, peeled and diced
1 bay leaf
6 peppercorns
2 tablespoons butter
1 1/2 tablespoons flour
8 cups beef stock
1 bunch pot herbs
1 teaspoon mint, minced
1/2 cup celery, diced
1/2 cauliflower, broken into small florets
1 cup peas
6 pears, peeled and seeded
1 cup sugar
1/2 cup water
Dumplings
1 cup milk
1 tablespoon butter
2 eggs
1 egg yolk, only
2 tablespoons flour

1
Have eels cleaned, skinned and cut into 2 inch pieces.
2
Combine 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for five minutes.
3
Add eel and cook slowly until fish is tender.
4
Melt 2 tablespoons butter in a large kettle; add the 1 1/2 tablelspoons flour and cook until blended.
5
Add beef stock, pot herbs, mint and celery; cook slowly for one hour.
6
Cook cauliflower and peas in boiling salted water until crisp-tender.
7
Make a syrup of 1/2 cup water and sugar; cook pears until tender.
8
About 1/2 hour before serving make dumplings: heat milk and butter, beat eggs and yolk and add flour combined wit hot milk.
9
Drop from spoon and cook in boiling salted water about 20 minutes.
10
To serve, first remove eel from liquid in which it was cooked.
11
Strain liquid and add half of it to meat broth.
12
Drain the cooked vegetables and add to meat broth.
13
Place eel, pears and dumplings in a large tureen and pour soup over all.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 2 lbs eel, cut into 2 inch pieces, 2 cups water, 1/3 cup white wine (Chardonnay or Pinot Grigio are very nice, but whatever white wine you have is fine), 2 tablespoons vinegar, and more.

Yes, Hamburger Aalsuppe - Hamburg Eel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hamburger Aalsuppe - Hamburg Eel Soup

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