Classic Flädlesuppe
Classic Flädlesuppe - Savory pancakes make a tasty and filling addition to a light chicken broth
Healthy, because
Even smarter
Nutritional values
One recipe, many names: Pancake soup is also known as pancake soup or pancake soup. Either way, pancakes cut into strips form the perfect garnish in the clear consommé. Traditionally, the soup is served with a strong homemade beef broth. Here the vegetables simmer in a poultry stock, which saves a lot of work and stress and keeps the fat content low. The low-irritant flat soup also gets a sensitive intestine and is well suited for the dietary structure after diarrhoea.
Our quantities are based on a light main meal for four people. As an appetizer, the quantity is sufficient for six portions. Would you prefer vegetarian? Simply use vegetable broth instead of poultry stock for the Flädlesuppe.
(Percentage of daily recommendation)
| Calorie | 191 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 2.8 mg | (3 %) | ||
| Potassium | 198 mg | (5 %) | ||
| Calcium | 101 mg | (10 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 122 mg |
Ingredients
- Ingredients
- 4 ozs Pastry flour
- ¾ cup
- 2 eggs
- salt
- 1 carrot (about 100 grams)
- 1 pc Celery root (about 150 grams)
- 1 pc Leeks (about 50 grams)
- 1 ¼ qts chicken stock (from a jar)
- 1 bunch Chives
- 4 tsps Corn oil
- peppers
- Nutmeg
Kitchen utensils
Preparation steps
Combine flour with milk, eggs and 1 pinch of salt. Stir until a smooth batter. Let rest for about 30 minutes.
Peel carrot and celery root and coarsely grate.
Cut leeks in half lengthwise. Rinse well, drain and cut into thin strips.
Pour the chicken stock into a pot. Add prepared vegetables and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes.
Rinse chives, shake dry and cut into thin slices.
Stir half of the chives into the batter.
Add 1 teaspoon oil in a large non-stick pan over medium heat. Ladle in 1/4 of the batter and cook for 1-2 minutes. Flip pancake and cook another 1-2 minutes.
Remove hot pancake from the pan and roll it up into a log. Repeat with remaining batter, rolling up each panckage after removing from pan.
Strain broth through a fine sieve into another pot. Bring broth to a boil and season with salt, pepper and freshly grated nutmeg.
Cut rolled pancakes crosswise into thin strips and distribute among soup bowls. Pour the hot broth over the pancake strips and garnish with remaining chives. Serve.
