Legendary Dishes | Aalsoep (eel soup)


The Dutch like a light tangy eel soup and to achieve this end they use capers. They also like a spicy version with substance, which is achieved with a base of butter, celeriac, leek, onion, parsley root allied to cloves, peppercorns. This is the tangy version.

  • 1.5 litres salted water
  • 1 kg eels, cut into 5cm pieces
  • 50 g capers, chopped
  • 45 g butter
  • 45 g flour
  • 8 peppercorns, cracked
  • 12 parsley sprigs, chopped
  • Salt, pinch

Simmer eel pieces in salted water for 15 minutes, remove and keep warm. Combine flour and butter with three tablespoons of eel stock to make a thick sauce. Put the capers, parsley, peppercorns and sauce into the eel stock, bring heat up, boil for five minutes. Reduce heat, simmer for ten minutes. Arrange eel pieces in soup bowls, cover with stock, garnish with parsley.