Aalsoep (Eel Soup)

6 ozs. of eel, cleaned and cut in small pieces
3 pints water
4 tablespoons of capers
small bunch of parsley
3 tablespoons butter
3 tablespoons flour

This simple eel soup is one of the great national Dutch dishes. It is made with 6
ozs. Of eel, cleaned and cut in small pieces, and boiled till tender in 3 pints
of salted water. When done, the pieces of eel are removed from the water, and 4
tablespoons of capers and a small bunch of parsley are added to the eel stock,
which is brought to the boil. The soup is thickened with 3 tablespoons of butter
mixed with an equal quantity of flour, the whole simmered for about 10 minutes,
and strained into the soup tureen, when the pieces of cooked eel are added.

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