Clear Soup with Ham Pancakes
Ingredients
- For the soup
- 2 bunches Soup vegetables
- 1 onion
- 1 kilogram Beef bone
- 1 Tbsp black peppercorns
- 2 bay leaves
- 4 stems thyme
- 6 centiliters sherry
- For the pancakes
- 1 egg
- 60 grams Pastry flour
- 7 Tbsps milk
- 6 Tbsps mineral water
- 1 Tbsp Crème fraiche
- 2 thin slices cooked ham
- 1 bunch Chives
- 2 Tbsps butter
- salt
- peppers
Preparation steps
For the soup, peel and cut the onion in half. Rinse, peel and chop the soup vegetables coarsely.
Fry the onion in a large dry saucepan. Add the soup vegetables and beef bones, and fry briefly. Pour 2 liters (approximately 10 cups) of water and add the black peppercorns, bay leaves, thyme and sherry. Simmer over low heat covered half with lid for about 2½ hours.
For the pancakes, mix the egg with salt, flour, milk and mineral water to form a thin batter and let it rest for 30 minutes.
Heat butter in a pan and cook 2 pancakes from the batter. Spread ½ tablespoon creme fraiche over each pancake, top each with a slice of ham, roll up the pancake tightly and refrigerate.
Pour the soup through a sieve. Heat the strained soup again, stir in the sherry, and season with salt and pepper.
Cut the pancake rolls into thin slices and place 4 slices in each soup plate. Pour the soup carefully over the slices. Chop the chives and sprinkle over.
