Ingredients with Measurements:
- 1 pound smoked eel, cut into bite-sized pieces
- 1 pound potatoes, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 cups fish stock
- 1 cup heavy cream
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and garlic and sauté until softened.
3. Add the potatoes and fish stock and bring to a boil.
4. Reduce heat and simmer until the potatoes are tender.
5. Add the smoked eel and heavy cream and simmer for another 10 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 30g
- Protein: 25g
Substitutions for ingredients:
- Smoked eel can be substituted with smoked salmon or trout.
- Fish stock can be substituted with chicken or vegetable stock.
Variations:
- Add chopped carrots and celery for extra flavor and nutrition.
- Use different types of potatoes, such as sweet potatoes or Yukon gold potatoes, for a different texture and flavor.
Tips and tricks:
- Be careful not to overcook the eel, as it can become tough and rubbery.
- For a thicker soup, mash some of the potatoes with a fork or potato masher before adding the eel and cream.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until hot.
Presentation ideas:
- Serve in individual bowls with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Chopped fresh parsley
Pairings:
- Serve with crusty bread or crackers.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thin, simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the eel and potatoes thoroughly to avoid any foodborne illnesses.
Food history:
- Kartoffel-Hamburger Aalsuppe is a traditional German soup that originated in the city of Hamburg.
Flavor profiles:
- Smoky, creamy, savory
Serving suggestions:
- Serve as a main course for lunch or dinner.
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Region: German