Soup > Eel

Aalsuppe mit Bohnen und Speck Recipe

Ingredients with Measurements:
- 1 lb. smoked eel, cut into bite-sized pieces
- 1 lb. bacon, diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 lb. green beans, trimmed and cut into bite-sized pieces
- 1 lb. white beans, soaked overnight and drained
- 8 cups chicken broth
- 2 bay leaves
- 1 tsp. dried thyme
- Salt and pepper to taste

Special Equipment Needed:
- Large Dutch oven or soup pot
- Immersion blender (optional)

Step-by-Step Instructions:

1. In a large Dutch oven or soup pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.

2. Add the onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.

3. Add the green beans, white beans, chicken broth, bay leaves, and thyme to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour or until the beans are tender.

4. Remove the bay leaves and use an immersion blender to blend the soup until smooth (optional).

5. Add the smoked eel and cooked bacon to the pot and simmer for an additional 10 minutes.

6. Season with salt and pepper to taste.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 10 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings

Nutritional information:
Calories per serving: 450
Fat per serving: 20g
Carbohydrates per serving: 35g
Protein per serving: 30g

Substitutions for ingredients:
- Smoked eel can be substituted with smoked trout or salmon
- Bacon can be substituted with pancetta or ham
- Green beans can be substituted with any other type of green vegetable, such as kale or spinach
- White beans can be substituted with any other type of bean, such as kidney or black beans

Variations:
- Add diced potatoes to the soup for a heartier meal
- Use vegetable broth instead of chicken broth for a vegetarian version
- Add a splash of white wine to the soup for extra flavor

Tips and Tricks:
- Soak the white beans overnight to reduce cooking time
- Use an immersion blender to blend the soup for a smoother texture
- Serve with crusty bread for dipping

Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in a pot over low heat until heated through.

Presentation Ideas:
Serve in individual bowls with a sprinkle of chopped parsley on top.

Garnishes:
Chopped parsley, croutons, or a dollop of sour cream

Pairings:
Crusty bread, white wine

Suggested Side Dishes:
Mixed green salad, roasted vegetables

Troubleshooting Advice:
If the soup is too thick, add more chicken broth or water to thin it out.

Food Safety Advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.

Food History:
Aalsuppe mit Bohnen und Speck is a traditional German soup that originated in the northern region of Germany. It was originally made with eel, which was a common ingredient in the area due to its proximity to the North Sea.

Flavor Profiles:
Savory, smoky, and hearty

Serving Suggestions:
Serve hot as a main course for lunch or dinner.

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Region: German

Taste: Savory, Salty, Smoky, Hearty