Eel Soup the Hamburger Way with Baked Fruit

Ingredients

• 300 g mixed baked fruit (plums, pears and apples)
• 4 Carrots
• 1 parsley root
• 400 g knollensellerie
• 1 stalk leek
• 1 large ham bone (with some leftovers)
• 1.5 l meat broth
• 2 Garlic cloves
• 800 g eel
• 2 onions
• 1 tsp white peppercorns
• 2 cloves of nutmeg?
• 1 handful fresh herbs (thyme, sage and basil)
• 100 ml white wine vinegar
• a pinch of sugar
• 250 ml milk
• 25 g butter
• 125 g flour
• 2 Eggs
• Salt
• nutmeg

Instructions

1. 1.

   Soak the baked fruit in a little water. Peel and dice the carrots, parsley root and knollensellerie or slice them. Wash, trim and cut the leek into pieces. Place the bone with half of the carrots, the parsley root and some knollensellerie in a pot. Add the broth and simmer gently for about an hour. Strain through a sieve and skim off fat if needed. Cut the remaining meat from the bone and return it to the broth. Add the rest of the vegetables and peeled garlic cloves, then simmer gently for about 15 minutes. After about 10 minutes add the baked fruit.

2. 2.

   Wash the eel and cut into pieces. Peel and quarter the onion. Bring 0.5 l water, pepper, nutmeg, herbs and 100 ml vinegar to a boil, reduce heat, add the eel pieces and let them cook gently for about 10 minutes. Then peel, devein and add the eel pieces to the soup as desired. Season with sugar and vinegar to taste.

3. 3.

   For the dumplings bring milk and butter to a boil in a pot, then stir in the flour and continue stirring until a lump separates from the bottom of the pot. Beat in the eggs one at a time, season with salt and nutmeg. Using two teaspoons cut small lumps and let them cook for about 10 minutes in salted water. Serve by adding the dumplings to the eel soup.