Eel Soup

Ingredients

• 400 g eel (deveined, ready to cook)
• 2 onions
• 4 sprigs Parsley
• 1 bundle dill
• 1 sage leaf
• 12 peppercorns
• 6 juniper berries
• 3 bay leaves
• 200 g heavy cream
• Salt
• Pepper
• 40 g Butter
• 60 g whole wheat flour
• 2 tbsp lemon juice
• 50 g bacon

Instructions

1. 1.

   Cut the eel into about 3 cm long pieces.

2. 2.

   Bring 2 liters of water to a boil with chopped onions, parsley, 2 dill sprigs, sage, peppercorns, juniper berries and bay leaves; simmer covered over low heat for 20 minutes. Then add the eel pieces and let them steep for about 20 minutes. Remove the eel from the broth, separate the flesh from the bones and cut into even strips.

3. 3.

   Whisk the butter until foamy, stir in flour, sauté briefly, then pour in 1 liter of broth. Stir well, add cream and simmer for another 15 minutes, stirring occasionally.

4. 4.

   Tear the remaining dill from the stems, chop finely, add to the soup, season with salt, pepper and lemon juice.

5. 5.

   Slice the bacon into strips and lightly brown them.

6. 6.

   For serving warm the eel strips in the soup briefly, plate on bowls and garnish with bacon strips.