Ingredients
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Soup base
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Vegetables and pears
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- 1 cup sugar
- ½ cup water
- 6 pears, peeled and seeded
Procedure
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Prepare eel
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- 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.
Soup base
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- 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.
Vegetables and pears
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- 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.
Notes, tips, and variations
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- You may substitute chicken or vegetable stock for the beef stock.