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🍽️ Hamburger Eel Soup

377 kcal · 30 min · 4 servings

Ingredients

• 150 ml milk (1.5% fat)
• 20 g butter (1 heaped tbsp)
• 70 g spelt flour Type 630
• 1 egg
• salt
• nutmeg
• 200 g mixed dried fruit (baking fruit; pitted)
• 200 g celeriac (1 piece)
• 50 g small parsley root (1 small parsley root)
• 400 g carrots (4 carrots)
• 200 g leek (1 stalk)
• 6 sprigs thyme
• 900 ml classic vegetable broth
• 2 bay leaves
• 1 tsp dried tarragon
• 1 bunch flat-leaf parsley
• 150 g peas (frozen)
• pepper
• ground allspice
• 100 g turkey ham (diced)

Instructions

1. 1. Heat milk and butter in a pot until the mixture boils.
2. 2. Remove the pot from the heat and stir in the spelt flour all at once.
3. 3. Keep stirring until the dough forms a solid dumpling that pulls away from the bottom of the pot.
4. 4. Transfer the dough to a bowl and let it cool for about one minute.
5. 5. Stir the egg into the cooled dough.
6. 6. Season the dough with salt and a little grated nutmeg.
7. 7. Cover the bowl and let the dough cool completely.
8. 8. Cut the dried fruit into bite-sized pieces.
9. 9. Place the fruit in a pot and cover it with water.
10. 10. Bring the water to a boil.
11. 11. Reduce the heat, cover the pot, and let the fruit swell for about ten minutes.
12. 12. Remove the pot from the heat and set it aside to cool.
13. 13. Clean, wash, and peel the celery, parsley root, and carrots.
14. 14. Cut the root vegetables into cubes of about one centimeter.
15. 15. Halve the leek lengthwise and wash it.
16. 16. Slice the leek into rounds of about one centimeter thick.
17. 17. Wash the thyme sprigs.
18. 18. Bring the vegetable broth to a boil.
19. 19. Add the thyme, bay leaves, tarragon, and diced vegetables to the broth.
20. 20. Bring the broth back to a boil.
21. 21. Cover the pot and simmer the vegetables for about twenty minutes over medium heat.
22. 22. Rinse two teaspoons under cold water.
23. 23. Scoop small dumplings out of the cooled dough using the wet teaspoons.
24. 24. Bring salted water to a simmer in a pot, but do not let it boil vigorously.
25. 25. Add the dumplings to the hot salted water.
26. 26. Let the dumplings cook gently over low heat for about ten minutes.
27. 27. Wash the parsley and shake it dry.
28. 28. Pluck the parsley leaves from the stems and chop them finely.
29. 29. Add the leek slices to the vegetables in the broth.
30. 30. Let everything cook for another five minutes.
31. 31. Lift the dried fruit out of the broth with a slotted spoon.
32. 32. Add the fruit and peas to the vegetables.
33. 33. Bring the soup back to a boil.
34. 34. Season the soup with salt, pepper, and allspice.
35. 35. If necessary, add a little of the fruit broth to balance the flavor.
36. 36. Remove the thyme sprigs from the soup.
37. 37. Lift the dumplings out of the water with a slotted spoon.
38. 38. Let the dumplings drain well.
39. 39. Add the dumplings to the Hamburger Aalsuppe.
40. 40. Sprinkle the soup with the chopped parsley and diced ham.
41. 41. Serve the soup immediately while hot.

Nutrition per serving

• kcal: 377
• Protein: 18 g · Fett/Fat: 9 g · Carbs: 53 g