Beer soup with smoked eel

Beer soup with smoked eel

Ingredients

2 Chicken carcasses
1 bottle of ZOMERBICR
2 carrots
Piece of Leek
1 onion
Sprig of celery
Salt, pepper
Lemon
200 g smoked Eel fillet
Single Blades chives

Instructions

Let the carcasses in a pan with 5 litres of water and the beer come to the boil.

Foam the surface regularly.

Add the pieces of sliced vegetables and turn the heat source very low. Let the broth pull against the boiling point at 24 hours.

Fill the pan regularly with water and/or beer and make sure that after the wear 1 l broth is over.

Sieve the broth and bring it to taste with some salt, pepper and lemon juice. Cut the smoked eel into narrow strips and divide them over the plates. Pour the broth in the plates and garnish them with chives.

TIP: Serve diced bread in butter.