Ingredients with Measurements:
- 1 lb smoked eel, cut into bite-sized pieces
- 1 lb potatoes, peeled and diced
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tsp salt
- 8 cups water
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1/2 cup heavy cream
- 2 tbsp chopped fresh parsley
Special equipment needed:
- Large pot
- Wooden spoon
- Ladle
- Soup bowls
Step-by-step instructions:
1. In a large pot, combine the smoked eel, potatoes, onion, carrots, celery, bay leaves, black peppercorns, salt, and water. Bring to a boil over high heat.
2. Reduce the heat to low and let the soup simmer for 45 minutes, or until the potatoes are tender.
3. In a small saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1 minute, stirring constantly.
4. Gradually whisk in the heavy cream until smooth. Cook for 2-3 minutes, or until the sauce thickens.
5. Remove the bay leaves from the soup and discard. Ladle the soup into bowls.
6. Drizzle the cream sauce over the soup and sprinkle with chopped parsley.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer over low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 22g
- Carbohydrates: 28g
- Protein: 20g
Substitutions for ingredients:
- Smoked eel can be substituted with smoked trout or salmon.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add diced bacon or pancetta for extra flavor.
- Add chopped leeks or garlic for extra depth of flavor.
Tips and tricks:
- Be sure to remove the bay leaves before serving.
- If the soup is too thick, add more water to thin it out.
- Serve with crusty bread for dipping.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a large bowl and garnish with a sprig of fresh parsley.
Garnishes:
- Chopped fresh parsley
- Croutons
- Sliced scallions
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to cook the soup to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Aalsuppe is a traditional German soup that originated in Hamburg. It is typically made with smoked eel, potatoes, and vegetables.
Flavor profiles:
- Smoky
- Savory
- Creamy
Serving suggestions:
- Serve the soup hot with crusty bread for dipping.
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Region: German