Kale Soup with Eel Recipe for a perfect Dinner

Kale soup with smoked eel and smoked foam

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Here you will find my Gourmet Kale Soup with Eel Recipe.

The finely cooked gourmet soup is served hot for an eye-catcher on the table.

This soup of kale with eel is special! I have thought of this recipe for you, regardless of the traditional preparation of eel soup:

Eel combined with a vegetable that goes very well with smoked fish, kale.

Since the kale is only cooked briefly as a soup here, the rich green colour is retained.

I think it is a contemporary, modern treatment of the curly kale – the vegetables are not “boiled to death”. 

Enjoy cooking and bon appétit!

1. Recipe Kale Soup with Eel

Kale Soup with Eel and Smoked Foam

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 601
Total Time 60 Min.
Preparation Time 40 Min.
Cook Time 20 Min.

Top tutorial for a gourmet kale soup with eel.

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Kale soup with smoked eel and smoked foam
Kale soup with smoked eel Recipe Image © Thomas Sixt


Eel and smoked eel stock or smoked fish foam

1 pc smoked eel (See note on filleting in the article!)
80 g Soup vegetables
15 g butter
50 ml dry white wine
150 ml Vegetable broth
100 ml Cream
1 pinch Salt
2 pinches Pepper
2 pinches nutmeg

Potato cubes as insert

2 pc Potatoes (medium size!)
3 pinches Salt

Kale soup

300 g kale
1 pc onion (I like to use shallots.)
140 g Soup vegetables (carrot, celery, leek)
1 tbs butter (or sunflower oil)
70 ml white wine
300 ml Vegetable broth (or chicken broth)
100 ml Cream (or soy cream)
2 pinches Salt
1 pinch Pepper
1 pinch Cayenne pepper
1 pnch ground nutmeg

Curry mayonnaise

2 tbs Mayonnaise
1/2 tsp curry
1/2 tsp honey

Decoration and dressing

2-4 pinches chili flakes
6-8 pc kale crisps (see note in article)


Prepare eel and smoked eel foam

Cut off the head of the smoked eel
Cut off the head from the smoked eel.

Prepare eel

File the smoked eel:

The detailed instructions eel filleting shows this step by step.

Portion the eel fillets
Then cut the eel fillets into suitable portions.

Portion eel

Place the portioned eel pieces in a cool place for later serving.

Prepare the smoked eel stock
Simmer the skin and bones of the smoked eel with the soup vegetables and broth.

Cooking eel foam

Cut the soup vegetables into small pieces and sauté them in the pot with some butter for 8 minutes until colourless.

Deglaze with the white wine and fill up with cold stock.

Add the skin and bones of the smoked eel and let it simmer for 20 minutes below boiling point at approx.

90-95°C. You can prepare the potato cubes in this time!

Prepare the smoked eel stock
We use the leftovers from the eel for a smoked eel stock, which later decorates the soup in terms of taste and appearance as a smoked foam!

Season eel foam

Bring the smoked eel stock to the boil and let the cold cream slowly run into the boiling liquid.

Season the smoked fish stock with a little salt, pepper and nutmeg if necessary, and let it stand for another 5-10 minutes.

Pass smoked fish stock
Picture the cooked skin and bones from the smoked eel and cooked vegetables on the sieve when passing through.

Eel foam pass

Pass the smoked eel foam through a fine sieve and place it next to the stove for later mixing with cold butter.

Prepare the potatoes as an insert

Boiled potato cubes
Diced potatoes on a colander.

Prepare potatoes

Peel the potatoes and cut into 5 mm cubes.

Blanch the potato cubes in salted water until firm to the bite, drain and prepare for later serving.

Prepare curly kale soup

Vegetables as a soup
Diced root vegetables in the pot when preparing the soup and soup approach.

Prepare soup stock

Peel the onion and cut into strips or cubes.

Wash, peel and chop the soup vegetables evenly.

Sauté the vegetables in the pot with the butter until colourless for 6-8 minutes. Then deglaze with white wine.

Cut out the kale panicle
Place the cabbage leaves one by one on the board and cut out the panicle generously.

Prepare kale

Place the washed kale leaves one by one on the board and cut out the panicle generously.

Put some leaves aside for kale chips.

Add the kale to the vegetables
Add the kale to the saucepan with the soup apple set. Step picture Prepare kale soup.

Cooking kale

Add remaining kale to the soup mixture and cook for 1 minute with lid.

Kale soup in the pot
Only cook the kale leaves with the lid on for a short time so that the green color remains.

Cook kale

The kale has now collapsed, add the stock and let the soup base simmer without a lid for about 10 minutes.

This way the green colour of the kale is preserved.

Mix up the kale soup
Mix up the kale soup with the hand blender and let it steep for another 10 minutes.

Mix soup

Mix the curly kale soup with a hand blender and let it stand for another 10 minutes.

Do not boil the soup any more!

Pass kale soup
Strain the kale soup through a fine sieve.

Pass Soup

Pass the mixed soup through a fine hair sieve.

Prepare kale chips

Kale chips from the oven
Kale chips on the baking sheet.

Prepare Crisps

Pluck a part of the leaves and marinate with oil, salt and pepper.

Place the leaves generously distributed on a baking tray and prepare the kale chips at 200°C.

Please note the extra article Kale Chips oder Crisps with many step by step photos.

Prepare the kale chips for later serving.

Prepare curry mayonnaise

Homemade mayonnaise in a bowl decorated with cress
Mayonnaise tastes best when you make it yourself. You can add mayonnaise to your tuna spread and season to taste.

Prepare Mayonnaise

Prepare the mayonnaise yourself or use a prepared mayonnaise as a base.

Mix the mayonnaise with curry and season to taste with a little honey.

Use a brush to prepare the curry mayonnaise for later serving.

See Artikel:
–>  How to prepare Mayonnaise

Serve soup

Place the potato cubes in the soup plate
Place the prepared potato cubes in the soup plate.

Arrange potatoes

Heat the soup plates in the microwave and prepare them.

Gently heat the potato cubes and arrange them in three places on the plate.

Put the decorative mayonnaise on a plate
Put the prepared decorative mayonnaise on the plate.

Spread Mayonnaise

Spread the prepared mayonnaise with the brush.

Put some kale chips on the mayonnaise.

Serve the kale soup
Finally, arrange the kale soup

Arrange Soup

Bring the smoking foam to the boil once, as well as the kale soup.

Mix both soup ingredients with cold butter until frothy.

First carefully pour in the kale soup with a beak cup.

Then place the eel pieces on the potato cubes.

Decorate with kale foam and smoked foam and serve quickly.

Garlic Rings as additional Decoration

I have additionally decorated the eel pieces with fried young garlic rings. For the garlic decoration please buy a young, green garlic and cut the green into fine slices. Rub the thin slices of garlic skillfully with your fingers so that the rings fall apart. Fry the garlic rings briefly in hot oil, place them on a kitchen paper and season with salt.

Low Carb Variant

The low carb version of this soup can be served without diced potatoes! Alternatively you can use celery or Jerusalem artichoke cubes as a substitute!

2. Nutritional Information

3. Ingredients Overview to Kale Soup with Eel

The main ingredient for our great soup is the fresh kale. The kale has meanwhile risen from its muddy grey-green existence between fatty belly meat and salty sausages, which can only be digested with a lot of mustard. Since the cloudy existence is over, our green cabbage gets a new appearance with fresh vegetables, diced potatoes and fine eel.

Fresh kaleFresh kale is allowed to keep its rich colour!

We supplement our soup with soup vegetables. This supports our cabbage perfectly.

Soup vegetables for the green soupSoup vegetables for the green soup.

Let’s not forget the eel for this. We add the eel filleted to the ready cooked soup.

Unpack the eel and place on a large board.Smoked eel as a whole must first be filleted.

4. Curly Kale Soup with Eel – Overview of the Preparation

Here is a short overview of the preparation to wake up your cooking powers…

If you concentrate on your work, this soup will be on the table in about 45-60 minutes. You have to step on the gas a little bit, but the soup is definitely worth it and guarantees 10 points at the perfect dinner!

We use the leftovers from the eel for a smoked eel stock, which later decorates the soup in terms of taste and appearance as a smoked foam!We use the remains of the eel for a smoked eel stock, which later decorates the soup tastefully and visually as a smoked foam!

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