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    • Eel and Egg Soup

    Eel and Egg Soup

    Mark Sharron
    Medium difficulty
    45 minutes
    02-Apr

    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

    • How to Make Eel and Egg Soup
    • Rinse eel fillet under cold water, pat dry, and cut into 1-inch pieces
    • Place eggs in a small saucepan, cover with cold water, bring to boil, cook 9 minutes, then cool in ice water, peel, and roughly chop
    • Peel and chop onion into 1/4-inch dice
    • Chop celery into 1/4-inch slices
    • Peel garlic and mince finely
    • In a large saucepan over medium heat, add vegetable oil
    • Add onion and celery, sauté 3-4 minutes until soft but not browned
    • Add minced garlic, cook 30 seconds, stirring constantly
    • Pour in chicken broth, bring to a gentle simmer
    • Add dried thyme, oregano, bay leaf, and ground black pepper
    • Gently add eel pieces to the simmering broth
    • Cook, uncovered, at a low simmer for 10-12 minutes, or until eel is cooked through and tender
    • Season with salt to taste
    • Remove and discard the bay leaf
    • Stir in chopped hard-cooked eggs and fresh parsley, simmer 1 minute
    • Turn off heat, stir in lemon juice
    • Taste and adjust seasoning if needed
    • Ladle into warm bowls for serving
    • Garnish with extra parsley and a small wedge of lemon if desired
    • Serve hot with crusty bread or steamed rice as an accompaniment