Have you ever made this using fish instead of eel??
Thank you for sharing the recipe with us.
Ed Engelman [EMAIL PROTECTED]
At 03:18 PM 3/16/03, you wrote:
I�m sorry for the poor translation but my English is not better than this. The soup however is delicious.
Soren
Eel soup (Swedish)
1 kilo eel 1� liter water 1 carrot 1 parsnip 1 piece of celery 1 onion 2 tablespoons of wheat flour 1 deciliter cream salt 10 whitepepper grains 2 bay leaf 2 tablespoons chopped parsley 1 tablespoon butter 1 egg yolk
Rinse the skinned eel and put it into boiling salted water together with the chopped vegetables. Pick up and pick over (? take away the bones ?) the fish after 15 minutes. Fry butter and flour and add the fish stock (? bouillon ?) little by little. Whip the egg yolk (the yellow part) and mix it with the cream, then add it while whipping. Then pour the soup over the fish and vegetables. Sprinkle (?) the parsley over the soup. Serve hot.
