Potato Soup with Smoked Eel

Remove the peel from the potatoes, rinse and cut into cubes. Clean the leek, rinse, cut into thin rings and sauté in the hot butter. Add the potatoes and the clear soup. Cook the mixture for half an hour with the lid closed. Blend the potato soup with a hand blender and pass it through a sieve. Skin the eel and cut it diagonally into pieces. Pluck the dill from the stems and chop. Remove the horseradish from the peel, grate and add to the soup with the whipped cream. Season with the juice of one lemon, pepper, salt and chopped dill.

Heat the eel in the soup briefly. Sprinkle the potato soup with lemon zest and bring to the table.

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