Recipes from around the world – Volume 2 - 2x2successteam.com

Recipes from around the world – Volume 2
herbs to the stock and simmer 15 min.
While stock is simmering, bring the white wine to the boiling point
with the bay leaf and peppercorns. Add eel, simmer 10 minutes and set aside. Add the reserved diced
ham, the soaked fruits, vinegar, jam
and wine that the eel was cooked in to the stock. Simmer 5 minutes;
adjust the seasoning. The soup should have a winey sweet and sour
balance. add the peas in the last 5 min. To serve place some eel in
each bowl and ladle the soup over it making sure each dish gets a
prune and an apricot.
Hammelsuppe (Mutton Soup)
6 Servings
600 g mutton
1 t salt
1 onion
1/2 celariac (celery root)
1 leek
1 carrot
3 md carrots
4 t fine farina
1 egg yolk
2 t cream (or milk)
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