John Myers
Hamburger Eel Soup
The perfect hamburger eel soup recipe with a picture and simple step-by-step instructions.
- 150 ml Milk
- 40 g Butter
- 200 g Mixed dried fruit
- 200 g Celeriac fresh
- 50 g Parsley root
- 4 Pc. Carrots
- 1 pole Leek
- 6 Pc. Sprigs of thyme
- 1 liter Vegetable broth
- 2 Pc. Bay leaves
- 1 tsp Dried tarragon
- 1 bunch Parsley
- 150 g Frozen peas
- Pepper
- Cut the baked fruit into bite-sized pieces. Put in a saucepan, cover with water, bring to the boil and cover with a low heat and let soak for about 10 minutes. Take off the stove and let stand covered. Clean, wash, peel and dice the celery, parsley root and carrots. Halve the leek lengthways, wash and cut into slices about 1 cm wide. Wash thyme. Bring the vegetable stock to the boil. Add the thyme, bay leaves, tarragon and diced vegetables. Bring to the boil again and cover and cook over medium heat for about 20 minutes.
- Wash the parsley, shake dry, pluck the leaves and cut into small pieces. Add the leek slices to the vegetables and cook for another 5 minutes. Lift the baked fruit out of the cooking water with a slotted spoon, add to the vegetables with the peas and bring to the boil. Season the soup with salt, pepper, allspice if necessary and season to taste, remove the sprigs of thyme.
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