Ingredients
- water2 cup
- white wine1/3 cup
- vinegar2 tbsp
- parsley2 tbsp
- onion, peeled and sliced1
- carrot, peeled and diced2
- bay leaf1
- peppercorns6
- salt
- eel, medium-sized, about 1–2 lbs; cut into 2-inch pieces1
- butter or margarine2 tbsp
- flour1 1/2 tbsp
- beef stock8 cup
- pot herbs1 bunch
- mint, minced1 tsp
- celery, diced1/2 cup
- cauliflower, broken into small florets1/2 head
- peas1 cup
- sugar1 cup
- water1/2 cup
- pears, peeled and seeded6
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 10 steps
Combine the 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for 5 minutes.
Add eel, and cook slowly until fish is tender.
Melt 2 tablespoons butter in a large kettle; add the flour and cook until blended.
Add beef stock, pot herbs, mint and celery; cook slowly for 1 hour.
Cook cauliflower and peas in boiling salted water until crisp-tender.
Make a syrup with the ½ cup water and sugar. Add pears and simmer gently until tender. Remove pears from syrup.
To serve, first remove eel from liquid in which it was cooked.
Strain the eel cooking liquid, and add half of it to the soup base.
Drain the cooked vegetables and add to the soup base.
Place cooked eel and pears in a large tureen. Pour the soup base over top, and serve.