Eel and Green-Pea Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt eel
- parsley root
- celery
- onion
- shallots
- grains plain pepper
- bay leaf
- stakan shelled green peas
- parsley greens
Instructions
- Clean and cut the eel as in No. 124; boil and strain a root bouillon.
- Cook the green peas separately.
- Cook the eel in the bouillon about 45 minutes; combine with the peas in the tureen.