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Aalsuppe, Berliner Art
Fresh Eel Soup, Berlin Style, Germanic

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1 (2 pound) fresh eel, skinned and cleaned
2 c May Wine
1 qt light beer
2 slices pumpernickel, grated
sprig of parsley
1 bay leaf
1/2 t thyme
4 T butter
4 new boiled potatoes

Cut eel in small pieces. Place in a kettle with May Wine, beer, pumpernickel, and herbs. Bring slowly to a boil, then simmer gently until fish is done, 25 to 30 minutes. Remove eel to a deep soup tureen. Add butter to soup kettle. Stir until steaming hot. Pour over eel.

Serve the soup with new boiled potatoes. Serves 4.

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