Carrot and Leek Soup with Pancake Strips
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Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
421
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 421 kcal | (20 %) | ||
| Protein | 22.9 g | (23 %) | ||
| Fat | 20.4 g | (18 %) | ||
| Carbohydrates | 36 g | (24 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the pancakes
- 150 grams Pastry flour
- 1 pinch salt
- 200 milliliters milk
- 2 eggs (size M)
- 4 Tbsps finely chopped Fresh herbs
- clarified butter (for frying)
- For the soup
- 4 carrots
- 2 sticks Leeks
- 1 l clear Beef broth
- salt
- freshly ground pepper
- 1 bunch Chives
Preparation steps
1.
For the pancakes, mix the flour with salt, milk and eggs to form a smooth batter. Let the batter rest for 30 minutes.
2.
For the soup, ppel the carrot and cut into slices. Trim, rinse and cut the leeks into rings. Boil the beef broth in a large pot and cook the carrots for about 12-15 minutes. Add the leeks after 5 minutes. Season the soup with salt and pepper.
3.
Stir herbs into the pancake batter. Heat little clarified butter in a pan fry thin pancakes in portions from the batter. Stack the pancakes and cut into strips.
4.
Rinse the chives, shake dry and chop. Add the pancake strips to the hot soup and heat briefly. Serve the soup immediately in bowls so that the pancake strips do not swell. Serve sprinkled with chives.
