Ålesuppe

Name: Ålesuppe
Yield: 1
Ingredients: optional Chopped dill; Pepper; Salt; 0.5 Zest and juice from here; 0.5 bottle White wine; 1 Fennel; 1 screen Dill; 2 Carrots; 2 Onion; 2 tbsp Olive oil; 500 g Not too fatty eel (180-250 g whole weight) cleaned and peeled

Soups

Cook time: 0 min.
Servings: 1

Ingredients for Ålesuppe

	optional	Chopped dill
		Pepper
		Salt
0.5		Zest and juice from here
0.5	bottle	White wine
1		Fennel
1	screen	Dill
2		Carrots
2		Onion
2	tbsp	Olive oil
500	g	Not too fatty eel (180-250 g whole weight) cleaned and peeled

Instructions for Ålesuppe

To prepare the Ålesuppe recipe, please follow these instructions:

Slice eel in 3-4 cm long pieces. Cook it up in 1 liter of water with 1 tbsp. salt. Cream thoroughly. Drag the Pan aside.

Peel and slice the fennel, carrot and onion into pieces under reasonable taking into account the size of the soup spoon. Sauté the herbs in olive oil with lemon rind. Came white wine and dill and boil about 5 minutes. Taste a few times along the way about kronddilden has given enough flavor.

Take the saw up. Com ålestykkerne and 3 dl. of the water they cooked in down to the herbs. Småkog further ca. 5 minutes on ålekødet release the leg. Season with salt, pepper and lemon juice.

Com if necessary. chopped dill into the soup just before serving.

Ålesuppe

Ingredients for Ålesuppe

Instructions for Ålesuppe

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