Eel Soup


Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About


This simple eel soup is one of the great national Dutch dishes. It is made with 6 ozs. of eel, cleaned and cut in small pieces and boiled till tender in 3 pints of salted water. When done, the pieces of eel are removed from the water, and 2 ozs. of capers and a small bunch of parsley are added to the eel stock, which is brought to the boil. The soup is thickened with ozs. of butter mixed with an equal quantity of flour, the whole simmered for about 10 minutes, and strained into the soup tureen, when the pieces of cooked eel are added.