No. 2300 — Eel and Green-Pea Soup
English historical translation of Molokhovets recipe No. 2300 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and cut about three pounds eel as described in No. 124.
Simmer a root broth from half a parsley root, half a celery root, one or two onions, five or six peppercorns and about twelve shallots for two hours, then strain.
Boil two to three glasses shelled green peas separately.
Cook eel pieces in the strained broth for almost three quarters of an hour, until thoroughly done; shortly before serving add chopped parsley.
Put cooked peas into the soup tureen, pour on the eel and broth and serve.
To provide
3–4 pounds eel and ½ parsley root ½ celery root and 1–2 onions 2–3 glasses shelled green peas | 12 shallots 1–2 bay leaves 5–6 black peppercorns and herbs |