Pea Soup with Smoked Eel

Soak the peas in water for one night and drain. Skin the eel (or trout) and remove the bones. Bring the clear soup to a boil and remove from the heat. Add the eel skin to the clear soup, let it steep for 15 minutes and pour it into a sieve. Cut the eel into bite-sized pieces.

Remove the skin from the onion, cut it into small cubes and sauté them in the oil in a saucepan until translucent. Add the peas and sauté for a while. Pour the eel broth and simmer the peas for about 50 minutes until soft. After 45 minutes, season with a pinch of marjoram and a pinch of cayenne pepper. 3.

Blend the peas with the clear soup in a hand blender, add the whipped cream with the butter and garlic and season with salt.

4. place the eel pieces in preheated plates, briefly whisk the soup again with the hand mixer and spread it evenly over the eel. Garnish with parsley leaves.

Tip: The pleasant taste of smoked fish goes great with pea soup. However, if you don’t love it, you can omit the fish and bring a few cubes of bread crisped in butter to the table with the soup instead.

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