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    • Eel and Egg Soup

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 9g; Carbs 10g; Fibre 2g; Protein 15g
    Eel and Egg Soup is a delicious and nutritious dish perfect for any occasion. It is easy to prepare and can be enjoyed by all. Combining eel and egg creates a unique flavour that will surely please. The soup is also packed with nutrients, including protein, vitamins, and minerals. This dish is sure to be a hit with your family and friends.     
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    Ingredients

    • 1/2 pound eel fillet
    • 2 tablespoons vegetable oil
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 2 cloves garlic, minced
    • 4 cups chicken broth
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried oregano
    • 1 bay leaf
    • 1/4 teaspoon ground black pepper
    • 2 hard-cooked eggs, chopped
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon lemon juice
    • Salt, to taste

    Method

    • To prepare Eel and Egg Soup, heat the oil in a large pot over medium heat. 
    • Add the onion, celery, garlic, and sauté until the vegetables are softened. 
    • Add the chicken broth, thyme, oregano, bay leaf, and black pepper. 
    • Bring the mixture to a boil, reduce the heat, and simmer for 10 minutes. 
    • Add the eel fillet and simmer for an additional 10 minutes. 
    • Finally, add the chopped eggs, parsley, and lemon juice. Simmer for an additional 5 minutes, then season with salt to taste.
    • Serve hot. 
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