John Myers
Contents
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Ingredients
- 1 kg Smoked eel carcasses
- 1,2 liter Water
- 10 Pc. Black peppercorns
- 1 Pc. Big onion
- 2 tbsp Butter
- 200 ml Cream
- 1 tbsp Flour
- 1 Pc. Eel fillet
Instructions
- Boil the eel carcasses with 2 liters of water and the peppercorns for about 15 minutes. Then pour the eel stock through a fine sieve. Finely chop the onion and sauté in butter. Deglaze with eel stock and puree with a puree stick. Stir the flour into the cream through a sieve and stir into the soup. Let it boil well.
- Before serving, arrange 2 small pieces of eel fillet on each plate. Serve dark wholemeal bread as a side dish.
Nutrition
Serving: 100gCalories: 86kcalCarbohydrates: 1.1gProtein: 9.2gFat: 5g
