1ham bone, preferably from the Holsteiner Katenschinken (best to order in advance from the butcher)
3ltrwater
250gpeas (also frozen peas)
250gparsnips
2leeks
1/2cupmixture of finely chopped thyme, marjoram,tarragon, dill, parsley and chervil (finely chopped).
1/2celeriac
200gprunes
125gdried apple rings
500gwaxy pears
1pinchnutmeg
2tbspwhite wine vinegar
1tbspsugar
1tbspbutter
2tbspflour
salt, pepper
Instructions
Boil the ham bone in a large pot with 3 liters of water.
Dice the parsnips, cut the leek into rings and dice the celery.
Put the prunes and apple rings in a large bowl and pour hot water over them until everything is just covered and let soak.
After 1 hour, add the prepared vegetables and reduce the heat. After another 30 minutes, take out the ham bone and remove the meat from the bone. Add everything back into the soup, as well as the dried fruit along with the soaking water. Allow everything to simmer until lightly bubbly, about 3 hours. Take out the bone.
Knead the softened butter with flour and use it to stir the soup until creamy. Then boil strongly for 3 minutes so that the flour taste is lost. If you don't like the soup tied, omit this step.
Season with vinegar, sugar, nutmeg, salt and pepper.
Cut the eel fillets into wide pieces and add them to the soup together with the chopped herbs. Leave to infuse over a low heat for 15 minutes.
Pear garnish
Peel, quarter and core the pears.
Cook pears in lightly sugared water over medium heat until tender, 10 - 15 minutes. Then drain and leave to cool.
Tipps & Hinweise
If desired, add flour dumplings. Recipe flour d umplings can be found here. The soup is served together with the cooled pears.