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Serves/Makes: 4 - 6

Ingredients:

• 2 pounds fresh eel, skinned and cleaned
• 1 quart light beer
• 1 pint May Wine*
• 2 slices pumpernickel**, grated
• 1/2 teaspoon thyme
• 4 tablespoons butter
• 1 bay leaf
• Sprig parsley

How to cook Berlin Fresh Eel Soup:

• Cut eel in bite-size pieces. Place in a kettle with wine, beer, pumpernickel, and herbs.
• Bring slowly to a boil, then simmer gently until fish is done (about 25 - 30 minutes).
• Remove eel to a deep soup tureen.
• Add butter to soup in kettle. Stir until steaming hot.
• Pour over eel and serve hot.

Note:

The German name for the Berlin Fresh Eel Soup is Aal Berliner.

Comments:

*May wine, also known as Maitrank, Maiwein, Maibowle and Waldmeisterbowle, is the name of a German beverage that uses aromatized wine as a base.
**Pumpernickel is a type of very heavy, slightly sweet rye bread, originally from Germany, traditionally made with coarsely ground rye. It is now often made with a combination of rye flour and whole rye berries.

This recipe for Berlin Fresh Eel Soup serves/makes: 4 - 6

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Main Ingredient: Various Fish
Preparation Method: Soups/Chowders
Cuisine: German