Creamy lentil soup with smoked eel

lentil soup smoked eel

Freshly smoked eel is a delicacy that makes me remember many fun weekends I spent camping with friends during my school and university time. Once a year, I used to take of with a group of friends to a small campground in “Polle an der Weser” for a couple of convivial days with lots of BBQ, lots and lots of beer… and freshly smoked eel which we bought from a fisherman’s booth at the entrance of the campsite.

Now in Denmark, I’m at the source once again, and I must admit I have a hard time walking past a fresh, smoked eel when I see it at the fishmonger. I recently bought one for a big brunch – nothing better than a slice of fresh bread with butter, scrambled egg and smoked eel… yum! I had a good piece eel left over and started looking for ideas what other dish to make with it and stumbled over a recipe for lentil soup with smoked eel. Seemed like the right recipe for these cold winter days… and it was a good one.

Creamy lentil soup with smoked eel
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 250 g brown lentils
  • 200g smoked eel
  • 4 shallots
  • 2 garlic cloves
  • 2 carrots
  • 100 g celery
  • 2 tbsp butter
  • 1 laurel leave
  • 2 branches of thyme
  • 1l vegetable broth
  • Fleur de Sel
  • freshly ground pepper
  • 100ml cream
Instructions
  1. Peel the skin of the eel, cut the fillets it into 8 pieces and put the skin aside. Cut shallots and the garlic into small cubes. Peel the carrots and the celery and dice finely.
  2. Heat the butter in a pot, add the eel skin and roast it for a few minutes. Then add the thyme, laurel leave and the lentils and stew for a few more minutes.
  3. Add the vegetable stock and cook for about 20-25 minutes. Remove the eel skin, the laurel leave and the thyme branches and add the vegetable. Boil for ca. 10 more minutes.
  4. Take 4 tbsp of the lentils & vegetables out before blending the soup until smooth. Add the cream anad season to taste with salt and pepper.
  5. Serve the soup in pre-heated bowls with 1 tbsp of vegetables and 2 pieces of eel each.

 

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