Creamy Broccoli & Smoked Eel Soup
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 500 g broccoli
- 1 potato
- 100 g smoked eel, filet
- 2 chicken bouillon cubes
- 125 ml unsweetened whipping cream
- 1 teaspoon Worcestershire sauce
- salt and pepper
directions
- Rinse the broccoli and cut rosettes from stem. Separate rosettes into even smaller ones, peel the stem and cut it into slices. Peel and wash the potato, and cut it into chunks. Cut eel into 1/2 inch pieces.
- Bring 3/4 litre water to the boil and add broccoli, potato and crumbled bullion cubes. Bring to the boil again and cover. After about 3 minutes, remove 1/4 of the broccoli rosettes, rinse under cold running in a sieve, and reserve for garnish. Add cream to soup and let simmer for 10 more minutes.
- Puree soup with staff mixer or, even better, in blender. Add salt, pepper and worcestershire sauce to taste. Ladle into pre-warmed bowls and garnish with eel and reserved broccoli rosettes.
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RECIPE SUBMITTED BY
Karenlee #2
Netherlands
I'm an American who fell in love with Holland... and Europe... (and a Dutch guy) during an exchange program in my senior year of University. After I graduated I moved to the Netherlands and have lived here ever since. I love traveling, long-distance hiking, all water sports, reading, good movies, music and food. I have no 'favourite' cookbooks, but must say that good old Betty Crocker (I have four of them) has never let me down.