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🍽️ Grandma's Hamburg Eel Soup

456 kcal · 30 min · 4 servings

Ingredients

• 1 bone from smoked ham (or 500 g streaky smoked bacon)
• 80 g dried plums
• 80 g dried pear
• 2 carrots
• 1 parsley root
• 1 stalk leek
• 100 g green frozen pea
• 150 g asparagus
• 350 g fresh eel (ready for kitchen, without skin)
• 4 tbsp white wine vinegar
• 50 g flour
• 125 ml milk
• salt
• pepper (from the mill)
• 1 pinch sugar
• nutmeg
• 1 egg
• 2 tbsp parsley (finely chopped)

Instructions

1. 1. Place the ham bone or bacon in a pot and add about 1.5 liters of water. Let the mixture simmer gently under a lid on low heat for approximately 2 hours.
2. 2. Pour about 250 milliliters of boiling water over the dried fruit. Let the fruit soak for about 1 hour until soft.
3. 3. Peel the asparagus carefully and cut it into small pieces.
4. 4. Peel the carrots and the parsley root. Cut the vegetables into small cubes.
5. 5. Wash the leek thoroughly and remove the tough ends. Slice the white and light green parts into thin rounds.
6. 6. Cut the eel into pieces approximately 5 centimeters in size.
7. 7. Boil 3 tablespoons of vinegar with about 250 milliliters of water. Pour this mixture over the eel and let it steep for 30 minutes.
8. 8. Stir flour, milk, salt, pepper, and sugar in a pot over heat until a thick paste forms. Remove the pot from the heat and let the mixture cool slightly. Stir in the egg and season with nutmeg. Use two small spoons to shape small dumplings from the mixture.
9. 9. Strain the broth into a clean pot. Add the soaked dried fruit including the soaking water and the root vegetables. Bring the soup to a boil and simmer for 5 minutes. Then add the peas and asparagus and cook for another 5 minutes.
10. 10. Add the dumplings to the gently simmering broth and let them cook for 8 minutes. Finally, season the soup to taste with salt, pepper, and a splash of vinegar.

Nutrition per serving

• kcal: 456
• Protein: 23 g · Fett/Fat: 25 g · Carbs: 35 g