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  Added: May 31, 2011  •  Visited (256)  •  Print version Print this recipe (19)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Eel Soup
What You Need:
  • ˝ pound eel
  • 1˝ oz butter
  • 2 oz capers
  • 1˝ oz flour
  • Parsley
  • Seasoning

  • How To Cook:
    1. Clean the eel and cut into small pieces.

    2. Cover with 3 pints of salted water, bring to the boil and simmer until the fish is done.

    3. Remove the eel and add capers and a bunch of parsley.

    4. Bring the stock to the boil once more and thicken with fat and flour.

    5. Season, simmer for 10 minutes and strain into a soup tureen, adding the pieces of cooked eel.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Europe » Netherlands
    Dish » Soup
    Main Ingredient » Fish » Eel
    Main Ingredient » Herbs & Spices » Capers
    Main Ingredient » Grains & Cereals » Flour

     





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