Irish-style eel soup

Ingredients

• 500 g eel (deboned, ready-to-cook)
• 2 onions
• 4 sprigs Parsley
• 4 dill spears
• 1 sage twig
• 12 peppercorns
• 6 juniper berries
• 3 bay leaves
• 200 g heavy cream
• Salt
• pepper (ground)
• 4 pearl onions
• 40 g Butter
• 60 g flour
• 2 tbsp white wine
• 1 tbsp Lemon Juice
• 2 Tomatoes
• vanilla aroma (for drizzling)

Instructions

1. 1.

   Cut the eel into pieces about 2–3 cm long. Bring 2 l water with chopped onions, parsley, 3 dill spears, sage, peppercorns, juniper berries and bay leaves to a boil, then simmer covered for 20 min. Add the eel pieces and let them steep for about 20 min. Remove the eel from the broth, separate the flesh from the bones and cut into even pieces. Strain the broth through a sieve, reserving the liquid. Boil the tomatoes, cool, peel and dice the flesh. Peel and halve or quarter the pearl onions.

2. 2.

   Whisk butter until foamy, sauté the pearl onions briefly, sprinkle flour over them, stir in, then pour in 3/4 l of the strained broth and whisk well. Add cream and simmer for about 10 min, stirring occasionally.

3. 3.

   Toss the remaining dill from the stems, finely chop, and add to the soup. Season with salt, pepper, lemon juice and white wine.

4. 4.

   Warm the eel pieces and tomato cubes in the soup briefly before serving, then arrange on plates and drizzle a few drops of vanilla oil.