Herbed Pancake Soup
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
4
- For the soup
- 2 bunches Soup vegetables
- 2 onions
- ½ Fennel bulb
- 1 bay leaf
- 3 cloves
- 1 tsp peppercorns
- 3 Juniper berries
- salt
- freshly ground peppers
- For the pancakes
- 1 bunch mixed Fresh herbs (chervil, chives, parsley)
- 1 egg
- 50 grams Pastry flour
- 100 milliliters milk
- butter
Preparation steps
1.
For the soup: Rinse vegetables, if necessary. Peel and chop vegetables and spices in 1.5 liters (approximately 6 cups) of water and simmer for 30 minutes.
2.
Pour soup through a fine sieve and season with salt and pepper.
3.
(You also take another clear soup, z. B. beef broth, or finished products)
4.
For the pancakes: Rinse herbs, shake dry and mince leaves; slice chives.
5.
Combine flour, egg and milk to form a smooth batter. Season with salt and pepper and let it rest for about 15 minutes, then stir in about half the herbs.
6.
Heat a little butter in a nonstick skillet. Add a bit of batter and cook until each side is golden brown. Then remove and keep warm. Repeat until all batter is cooked.
7.
Thinly slice pancakes. Ladle broth into bowls and add pancake slices. Serve garnished with remaining herbs.
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