Eel soup


  • 2 fresh eels
  • 750 milliliters water
  • 250 milliliters white wine
  • parsley root
  • 1 carrot
  • 1 onion
  • 1 stalk leek
  • 1 bay leaf
  • butter
  • 1 tablespoon flour
  • 1 bunch of sage
  • 1 bunch of parsley
  • 250 milliliters cream
  • salt
  • pepper

Preparation method (receipt)

Remove the fillets from the eel. Mix fish heads,skin,spines , wine, water, vegetables and spices, boil on low heat for an hour. Strain the broth. Slice the fillets into small pieces, roll in the flour and fry in the butter, pour the broth. Blend the sage and parsley, add in the soup with cream,salt and pepper. Boil the soup until the eel is done.

acne water white wine parsley root carrot onion leek bay leaves butter flour sage parsley cream salt pepper