Hamburger Aalsuppe

Name: Hamburger Aalsuppe (Hamburg Eel Soup)
Cuisine: Germany
Ingredients: 2 yolks of egg, white wine, salt and pepper.; 2 yolks of egg, white wine, salt and pepper.; 2 yolks of egg, white wine, salt and pepper.; 2 yolks of egg, white wine, salt and pepper.; ½ a cauliflower; 1 cup of green peas; ½ lb. of sorrel, a little sage, tarragon, thyme; ½ lb. of sorrel, a little sage, tarragon, thyme; ½ lb. of sorrel, a little sage, tarragon, thyme; ½ lb. of sorrel, a little sage, tarragon, thyme; 2 turnips; 1 onion; 2 carrots; 2½ lbs. of lean beef; 1 lb. of pears; 1½ lbs. of eel

Hamburg Eel Soup

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

Ingredients

1½ lbs. of eel
2½ lbs. of lean beef
1

Europe
Germany
Soup
Gluten-free
Spicy

Method

Skin and bone the eel, cut it in 2 to 3 inch lengths, sprinkle with salt and let it stand for 2 hours. Cut the beef in small pieces, put it in a saucepan and cover with 2½ quarts of water, bri