Eel and Green-Pea Soup

Ingredients

• 3-4 funt eel
• 1/2 parsley root
• 1/2 celery
• 2 onion
• 12 shallots
• 6 grains plain pepper
• 2 bay leaf
• 2-3 stakan shelled green peas
• parsley greens

Instructions

1. Clean and cut the eel as in No. 124; boil and strain a root bouillon.
2. Cook the green peas separately.
3. Cook the eel in the bouillon about 45 minutes; combine with the peas in the tureen.