Recette de cuisineHomemade recipes · Hainaut
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Eel and parsley soup

Eel and parsley soup

Appetizers

A delicate and fragrant soup with chervil, featuring fresh eel, lemon, and a touch of cream, creating a comforting and simple dish.

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Recipe from Koos Jol, Inge Habex, Secar one and 8 other contributors, adapted by Recette de cuisine ·

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The chervil adds a delicate fragrance to this light soup, which features fresh eel as the main ingredient. Only a few ingredients are needed to create a comforting dish.

Ingredients and directions

  • Prep time15 min
  • Cook time15 min
  • Total30 min
  • DifficultyEasy
  • Cooking methodCooking in a saucepan

Ingredients

4 people
  • $0.06
  • $0.32
  • $0.06
  • $0.28

Directions

  1. Melt the butter and add it to the flour. Mix until the mixture is light and fluffy, and the flour turns golden brown.
  2. Slowly add the water while stirring vigorously. ≈ 3 min
  3. Add the salt and finely chopped chervil. ≈ 3 min
  4. Let this mixture simmer for 5 minutes.
  5. Add the pieces of eel. ≈ 3 min
  6. Remove the soup from the heat as soon as the eel is cooked. ≈ 3 min
  7. Finish with lemon juice, cream, and nutmeg-infused walnuts. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 1 liter of water
  • 39 grams of flour
  • 35 grams of butter
  • 7 grams of salt
  • One bunch of chervil
  • 250 g of smoked eel
  • 1 to 3 tablespoons of cream
  • 1 lemon
  • walnut and nutmeg

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