Eel Soup from the Greyjoy Family

Ingredients

• Smoked pork knuckle 1 piece
• Celery salt ½ pieces
• Carrot 2 pieces
• Leek 1 piece
• Pickled Apples 5 oz
• Dried parsnip 5 oz
• Prunes 5 oz
• Smoked Eel 2 pieces
• Milk 1 glass
• Wheat Flour 5 oz
• Chicken Egg 3 pieces
• Frozen green bean pods 5 oz
• Salt to taste
• Ground Black Pepper to taste
• Nutmeg to taste
• Butter 0 oz
• Bay leaf 1 piece
• Allspice berries 8 pieces

Step-by-Step Guide

Step 1

Pour five liters of water over the pork knuckle, bring to a boil, season with salt, and simmer for 2 hours, skimming off the foam. Then strain the broth through cheesecloth.

Step 2

Soak the dried fruits in cold water.

Step 3

Dice the celery root and carrot into 1 cm cubes. Slice the leek into half rings. Sauté the vegetables in vegetable oil.

Step 4

Remove the eel from its skeleton and cut it into large pieces.

Step 5

Heat the milk with the butter until almost boiling. Gradually whisk in the flour. Then add the eggs, salt, pepper, and nutmeg.

Step 6

Add the prepared vegetables, dried fruits, peas, fish, bay leaf, and allspice to the broth.

Step 7

Shape the dough into dumplings and add them to the boiling soup. Cook the soup for another 20 minutes and serve, garnished with chopped parsley.