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Palingsoep (Eel Soup)

Eel season is in full swing – make the most of it with this delicious recipe for Dutch eel soup!

250 g of eel
2 fish stock cubes
1 dl of dry white wine
30 g of flour
30 g of butter
1 egg
1 dl of coffee creamer or whipped cream
2 tsp of chervil
A pinch of nutmeg
Salt and pepper

Bring a pan containing 1 litre of water, the fish stock and the white wine to the boil. Meanwhile, clean the eel, cut into pieces and add to the broth. After 10 minutes, take out the eel and remove the skin and bones. Then melt some butter in a large pan, add the flour and gradually mix in the broth. Stir well to produce a creamy consistency and once all of the broth is mixed in, simmer for a few minutes more. Next, separate the egg yolk and whisk together with the coffee creamer in a separate bowl. Add a few spoonfuls of the soup to this and stir well. Finally, pour this mixture into the soup, taking care that it binds, but doesn’t boil. Ladle the soup into four bowls and season with salt, pepper, a pinch of nutmeg and sprinkle with chervil.

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