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🍽️ Creamy Potato and Celery Soup with Smoked Eel

519 kcal · 30 min · 4 servings

Ingredients

• 400 g floury potatoes
• 1 onion
• 1 clove garlic
• 200 g celeriac
• 5 tbsp vegetable oil
• 150 ml dry white wine
• 600 ml fish stock
• 2 slices white bread
• 250 g smoked eel
• 100 ml whipping cream
• 2 tbsp crème fraîche
• lemon juice
• salt
• pepper (from the mill)
• dill tips (for garnish)

Instructions

1. 1. Peel the potatoes, the onion, the garlic, and the celery.
2. 2. Dice all the ingredients into small cubes.
3. 3. Heat two tablespoons of oil in a pot.
4. 4. Add the diced ingredients to the hot oil.
5. 5. Sauté the vegetables for one to two minutes until they become translucent.
6. 6. Deglaze the mixture with the wine.
7. 7. Add the meat broth (fond).
8. 8. Let the soup simmer on low heat for about twenty minutes.
9. 9. Remove the crust from the white bread.
10. 10. Cut the bread into small cubes.
11. 11. Fry the bread cubes in the remaining oil until golden brown.
12. 12. Drain the finished croutons on kitchen paper.
13. 13. Remove the skin from the smoked eel.
14. 14. Remove all bones from the fish.
15. 15. Shred the eel into bite-sized pieces.
16. 16. Puree the soup until smooth.
17. 17. Strain the soup through a fine sieve.
18. 18. Add the cream to the soup.
19. 19. Simmer the soup briefly if you find it too thin.
20. 20. Add more broth if you find it too thick.
21. 21. Stir in the crème fraîche.
22. 22. Season the soup with lemon juice.
23. 23. Salt and pepper the soup to taste.
24. 24. Blend the soup until frothy.
25. 25. Ladle the soup onto the soup plates.
26. 26. Place the pieces of smoked eel on top of the soup.
27. 27. Sprinkle the croutons over the soup.
28. 28. Garnish the plates with dill.
29. 29. Serve the soup hot.

Nutrition per serving

• kcal: 519
• Protein: 28 g · Fett/Fat: 26 g · Carbs: 33 g