Eel Soup from the Greyjoy Family
⏳ Time
45 minutes + 2 hours
🥕 Ingredients
18
🍽️ Servings
12
Description
Eel Soup from the Greyjoy Family
Ingredients
- Smoked pork knuckle - 1 piece
- Celery salt - ½ pieces
- Carrot - 2 pieces
- Leek - 1 piece
- Pickled Apples - 5 oz
- Dried parsnip - 5 oz
- Prunes - 5 oz
- Smoked Eel - 2 pieces
- Milk - 1 glass
- Wheat Flour - 5 oz
- Chicken Egg - 3 pieces
- Frozen green bean pods - 5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Nutmeg - to taste
- Butter - 0 oz
- Bay leaf - 1 piece
- Allspice berries - 8 pieces
Step by Step guide
Step 1
Pour five liters of water over the pork knuckle, bring to a boil, season with salt, and simmer for 2 hours, skimming off the foam. Then strain the broth through cheesecloth.
Step 2
Soak the dried fruits in cold water.
Step 3
Dice the celery root and carrot into 1 cm cubes. Slice the leek into half rings. Sauté the vegetables in vegetable oil.
Step 4
Remove the eel from its skeleton and cut it into large pieces.
Step 5
Heat the milk with the butter until almost boiling. Gradually whisk in the flour. Then add the eggs, salt, pepper, and nutmeg.
Step 6
Add the prepared vegetables, dried fruits, peas, fish, bay leaf, and allspice to the broth.
Step 7
Shape the dough into dumplings and add them to the boiling soup. Cook the soup for another 20 minutes and serve, garnished with chopped parsley.
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