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 Cuisines > German cuisine > Search results
Berliner fresh eel soup (aalsuppe)
Ingredients:
1 (2 pound) fresh eel, skinned and cleaned
2 c May Wine
1 qt light beer
2 slices pumpernickel, grated
sprig of parsley
1 bay leaf
1/2 t thyme
4 T butter
4 new boiled potatoes

Directions:
Cut eel in small pieces. Place in a kettle with May Wine, beer, pumpernickel, and herbs. Bring slowly to a boil, then simmer gently until fish is done, 25 to 30 minutes. Remove eel to a deep soup tureen. Add butter to soup kettle. Stir until steaming hot. Pour over eel. Serve the soup with new boiled potatoes.  
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