White Bean Soup with Smoked Eel and Croutons

A bean recipe for every taste:

Skin the smoked eel and remove the fish oil from the skin. Remove the fillets from the bone and pluck the bones. Cut a strip of peel from the lemon. Remove the peel from the garlic cloves and cut them into slices. Drain the beans and steep them with a pinch of savory, lemon zest, a slice of ginger and a garlic clove cut into slices in the clear soup just below boiling point for about ten minutes. Remove 1/3 of the beans and keep warm in a small saucepan. Remove ginger and lemon peel again. Add whipped cream with a tablespoon of butter and mash. Season with pepper, chili, salt and nutmeg.

Dice the slices of toast. Fry with vanilla, a garlic clove cut into slices, brown butter, two ginger slices and the remaining butter until golden brown and drain on kitchen roll. Grate a tiny bit of cinnamon over the top with a grater.

Blend the soup repeatedly. Divide the beans and eel evenly into warm plates and pour the soup on top. Sprinkle with croutons and garnish with fresh savory.

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