Yield: 9 servings
|1||Meaty smoked ham bone and the ham rind or|
|2||Smoked ham hocks|
|1 small||Knob of celery root|
|1 teaspoon||Leaf savory|
|Salt; to taste|
|1 pint||White wine|
|1 large||Bay leaf|
|1 pounds||Eel; skinned and cut into 3" pieces [opt'l]|
|4 tablespoons||White vinegar|
|2 tablespoons||Raspberry jam|
|1 cup||Peas; optional|
With the optional eel this is known as Aalsuppe. Although the jam sounds weird the author swears it is both necessary and good. The recipe is from the chef of the Weinhaus Dolles, an old Hamburg restaurant, long since gone.
Soak prunes and apricots in warm water to cover for 2 hrs. Put ham bone and rind in 3 qts cold water, bring to a boil and simmer 1½ hrs. Remove rind and discard; cut meat from the bone in small cubes.
Cool stock and skim fat. Clean and dice the pot vegetables. Heat 3 tbs butter in a skillet and saute vegetables until they soften. Add vegetables to the ham stock. Heat 4 tbs butter and fry onion until it is deep brown. Sprinkle flour over this and blend stirring over a low heat until browned. Do not let the roux scorch. Add this plus the herbs to the stock and simmer 15 min.
While stock is simmering, bring the white wine to the boiling point with the bay leaf and peppercorns. Add eel, simmer 10 minutes and set aside. Add the reserved diced ham, the soaked fruits, vinegar, jam and wine that the eel was cooked in to the stock. Simmer 5 minutes; adjust the seasoning. The soup should have a winey sweet and sour balance. add the peas in the last 5 min. To serve place some eel in each bowl and ladle the soup over it making sure each dish gets a prune and an apricot. From: The German Cookbook by Mimi Sheraton, 1965 Posted by: Jim Weller
Submitted By JIM WELLER On 12-03-95