Herbed Pancake Soup
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.
Pour soup through a fine sieve and season with salt and pepper.
For the pancakes: Rinse herbs, shake dry and mince leaves; slice chives.
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.
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.
Thinly slice pancakes. Ladle broth into bowls and add pancake slices. Serve garnished with remaining herbs.