German Eel Soup Recipe

Serves: 12 Save

Ingredients (24)

  • 1 pound pears
  • 6 to 8 ounces dried plums
  • 4 to 5 ounces dried apple rings
  • 1/2 celeriac root (or regular celery)
  • 8 ounces carrots
  • 1 leek
  • Optional: 1 small parsnip
  • 1 ham bone (usually from a Katenschinken with some meat still attached)
  • Optional: leftover rind ("die Schwarte") from the ham
  • 8 ounces peas (fresh or frozen)
  • 1 bunch savory
  • 1 bunch parsley
  • 1 bunch dill
  • 1 tablespoon butter
  • 1 tablespoon flour
  • Salt to taste
  • Pepper to taste
  • Nutmeg to taste
  • 1 pound prepared eel
  • 3/4 cups white wine (dry)
  • 3 tablespoons sugar
  • 1 tablespoon vinegar
  • 1 bay leaf
  • Garnish: parsley

Directions

Learn how to make this recipe at The Spruce Eats