German Eel Soup Recipe

Ingredients (24)

• 1 pound pears
• 6 to 8 ounces dried plums
• 4 to 5 ounces dried apple rings
• 1/2 celeriac root (or regular celery)
• 8 ounces carrots
• 1 leek
• Optional: 1 small parsnip
• 1 ham bone (usually from a Katenschinken with some meat still attached)
• Optional: leftover rind ("die Schwarte") from the ham
• 8 ounces peas (fresh or frozen)
• 1 bunch savory
• 1 bunch parsley
• 1 bunch dill
• 1 tablespoon butter
• 1 tablespoon flour
• Salt to taste
• Pepper to taste
• Nutmeg to taste
• 1 pound prepared eel
• 3/4 cups white wine (dry)
• 3 tablespoons sugar
• 1 tablespoon vinegar
• 1 bay leaf
• Garnish: parsley