- Set up the vegetable bouillon paraboiling it in large kettle and keep it warm.
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Chop leek, onion and mushrooms.
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Lightly shine onion in the fry pan and add them in the bouillon with leek.
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Roast mushrooms in butter/oil, but don't let them get "grilled". Then add mushrooms in the bouillon.
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Next add the butter cheese while blending. After cheese is completely melted, add the cream and blend well.
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Spice the soup with pepper and salt. Notice that smoked eel is quite strong flavoured fish and it will release its own saltiness in the soup.
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Next use a thickening flour to make the soup properly thick.
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Finally add smoked eel in little pieces and blend the soup.
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Let the soup get cool in room temperature about 10 minutes. If soup gets more thickness while cooling, add some boiling water.
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Serve the soup with fresh and softly baked baquettes and cucumber sticks.
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Serving soup along evening gathering, you may also want to serve something nicely fitting wine.
Our very optional recommendation is berried, lightly sweet and bubbling light red wine (8% by volume)
Lambrusco Grasparossa di Gastelvetro.
For detailed specifications about this wine, go HERE
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As a non-alcoholic option we're suggesting e.g. Ebony Vale Cabernet Sauvignon
For detailed specifications about this wine, go HERE
BON APPETIT!
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