cannylinguist (![[info]](http://l-stat.livejournal.com/img/userinfo.gif){kind=small} cannylinguist) wrote,@ 2004-02-20 16:07:00 |
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Aalsuppe
Jean Anderson and Hedy Würz write in The New German Cookbook how the famed eel soup (Aalsuppe) from Hamburg contained at the start of its culinary career much of what was to be found in a regular kitchen of its time. Except for any eel, that is. The original name of the concoction is supposed to have been Aolsuppe in the local Plattdeutsch dialect, or an all-soup, a euphemism for a recipe that contained a motley assortment of ingredients like ham bones, vegetables and fruits. The story then acquires some apocryphal overtones: apparently, visitors to Hamburg not intimately acquainted with the local parlance kept understanding Aalsuppe when hearing Aolsuppe. An enterprising cook, tired of having to explain to his visiting customers why the eel was missing from his Aolsuppe, decided to add the slithery fish and thus the modern recipe was born.
Jean Anderson and Hedy Würz write in The New German Cookbook how the famed eel soup (Aalsuppe) from Hamburg contained at the start of its culinary career much of what was to be found in a regular kitchen of its time. Except for any eel, that is. The original name of the concoction is supposed to have been Aolsuppe in the local Plattdeutsch dialect, or an all-soup, a euphemism for a recipe that contained a motley assortment of ingredients like ham bones, vegetables and fruits. The story then acquires some apocryphal overtones: apparently, visitors to Hamburg not intimately acquainted with the local parlance kept understanding Aalsuppe when hearing Aolsuppe. An enterprising cook, tired of having to explain to his visiting customers why the eel was missing from his Aolsuppe, decided to add the slithery fish and thus the modern recipe was born.
