Greyjoy Family Eel Soup
12 servings
45 minutes
The eel soup of House Greyjoy embodies the harsh spirit of the Iron Islands. Its history goes back centuries when fishermen returned from the stormy sea to prepare a hearty soup from what the ocean provided. This soup combines smoked eel infused with the aroma of fire, tender dumplings, and sweet notes of dried fruits that add complexity to its flavor. The broth, made from pig's trotter, is rich and deep, while spices add warmth and zest. It's not just food; it's a tradition that warms after long days in cold waters. The soup is enjoyed hot, garnished with herbs, savoring its rich, smoky taste that transports one to the Greyjoy tavern by the stormy sea.
1
Pour five liters of water over the pork knuckle, bring to a boil, add salt, and simmer for 2 hours, skimming off the foam. Then strain the broth through cheesecloth.
- Pork knuckle: 1 piece
- Salt: to taste
2
Soak dried fruits in cold water.
- Dried apples: 100 g
- Dried Pears: 100 g
- Prunes: 150 g
3
Dice the celery root and carrot into 1 cm cubes. Slice the leek into half rings. Sauté the vegetables in vegetable oil.
- Celery root: 0.5 piece
- Carrot: 2 pieces
- Leek: 1 piece
4
Free the eel from the skeleton and cut it into large pieces.
- Smoked eel: 2 pieces
5
Heat milk with butter until almost boiling. Whisking, gradually add flour. Then add eggs, salt, pepper, and nutmeg.
- Milk: 1 glass
- Butter: 50 g
- Wheat flour: 200 g
- Chicken egg: 3 pieces
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
6
Add the prepared vegetables, dried fruits, peas, fish, bay leaf, and allspice to the broth.
- Celery root: 0.5 piece
- Carrot: 2 pieces
- Leek: 1 piece
- Dried apples: 100 g
- Dried Pears: 100 g
- Prunes: 150 g
- Smoked eel: 2 pieces
- Frozen green peas: 100 g
- Bay leaf: 1 piece
- Allspice peas: 8 pieces
7
Make dumplings from the dough and add them to the boiling soup. Cook the soup for another 20 minutes and serve, sprinkled with chopped parsley.
- Chicken egg: 3 pieces
- Salt: to taste