HAMBURGER AALSUPPE - HAMBURG EEL SOUP
An unusual fish soup brought from the old country. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Posted as a historical novelty.
Provided by Molly53
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 25
Steps:
- Have eels cleaned, skinned and cut into 2 inch pieces.
- Combine 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for five minutes.
- Add eel and cook slowly until fish is tender.
- Melt 2 tablespoons butter in a large kettle; add the 1 1/2 tablelspoons flour and cook until blended.
- Add beef stock, pot herbs, mint and celery; cook slowly for one hour.
- Cook cauliflower and peas in boiling salted water until crisp-tender.
- Make a syrup of 1/2 cup water and sugar; cook pears until tender.
- About 1/2 hour before serving make dumplings: heat milk and butter, beat eggs and yolk and add flour combined wit hot milk.
- Drop from spoon and cook in boiling salted water about 20 minutes.
- To serve, first remove eel from liquid in which it was cooked.
- Strain liquid and add half of it to meat broth.
- Drain the cooked vegetables and add to meat broth.
- Place eel, pears and dumplings in a large tureen and pour soup over all.
Nutrition Facts : Calories 716.1, Fat 28.4, SaturatedFat 9.3, Cholesterol 313.4, Sodium 1247.5, Carbohydrate 75.9, Fiber 9, Sugar 54.5, Protein 39.4
MOCK EEL
Make and share this Mock Eel recipe from Food.com.
Provided by Lise in Indiana
Categories Asian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, soak mushrooms in the water for 10 minutes. Drain and sliced in 1/3" slices, then squeeze dry.
- Heat 2" oil in a 14" skillet. Toss mushrooms with cornstarch and fry till crispy. Remove to drain on paper towering.
- Drain off all but 2 T. of the oil. Add ginger and 3/4 of the scallions. Cook and stir for 30 seconds, till fragrant.
- Stir in the soy sauce and sugar and cook and stir until syrupy, 1 or 2 minutes.
- Add mushrooms back to skillet and toss to coat and cook 1 minute. Garnish with remaining scallions. Serve as a side to rice and other veggies.
Nutrition Facts : Calories 434.7, Fat 18.7, SaturatedFat 1.5, Sodium 1359.8, Carbohydrate 66.7, Fiber 6.3, Sugar 14.2, Protein 7.5
HAMBURGER SOUP I
A wonderful mix of vegetables and ground beef . . . great with homemade bread!
Provided by akhowell
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h5m
Yield 8
Number Of Ingredients 12
Steps:
- In a medium skillet, brown hamburger over medium heat. Drain off fat.
- Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 16.5 g, Cholesterol 37.3 mg, Fat 7.5 g, Fiber 2.8 g, Protein 13.7 g, SaturatedFat 2.8 g, Sodium 1338 mg, Sugar 7.2 g
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