German Eel Soup Recipe
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