Entree: Germany – Hamburg & North Sea – Aalsuppe (Traditional Hamburg sweet-and-sour eel and vegetable soup combining smoked eel, root vegetables and dried fruit in a tangy broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 lb (450 g) smoked eel, skinned and cut into 1–2 inch pieces
- 6 cups (1.44 L) fish stock or light beef stock
- 4 oz (113 g) bacon, diced
- 2 carrots, approx. 6 oz (170 g), sliced
- 1 small celeriac (celery root), approx. 8 oz (225 g), peeled and diced
- 1 leek (white part only), approx. 6 oz (170 g), cleaned and sliced
- 1 medium apple, approx. 6 oz (170 g), peeled, cored and diced (preferably a tart apple)
- 6 prunes, approx. 2 oz (55 g), halved
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 g) sugar
- 3 tbsp (45 g) butter
- Salt and white pepper to taste
- Fresh parsley, chopped, for garnish

Instructions

1. In a large soup pot, render the diced bacon over medium heat until fat is released and pieces are lightly crisp. Remove and reserve bacon pieces, leaving fat in the pot.
2. Add the butter to the bacon fat, then sauté the sliced leek, carrots and celeriac until they begin to soften, about 6–8 minutes.
3. Stir in the diced apple and prunes and cook 2 minutes. Add the fish stock, bring to a gentle simmer and cook until vegetables are tender, about 15–20 minutes.
4. Meanwhile, if using smoked eel that needs gentle reheating, briefly poach the eel pieces in a small amount of simmering stock for 3–4 minutes; remove and set aside.
5. Add the poached eel pieces to the soup pot, return to a gentle simmer and cook 5 more minutes to allow flavors to meld.
6. Stir in the white wine vinegar and sugar, then taste and adjust to achieve a balanced sweet-and-sour profile. Season with salt and white pepper as needed.
7. Serve the Aalsuppe hot, topped with the reserved crisped bacon and chopped fresh parsley. Accompany with hearty bread or boiled potatoes if desired.