Pancake Soup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- For the soup
- 1 bunch Soup vegetables
- 2 onions
- ½ Fennel bulb
- 1 bay leaf
- 3 cloves
- 1 tsp peppercorns
- 3 Juniper berries
- salt
- peppers
- For the pancakes
- 75 grams Pastry flour
- 1 egg
- 120 milliliters milk
- butter (for frying)
- 3 Tbsps scallions
Preparation steps
1.
For the soup, rinse and peel the vegetables as needed. Chop coarsely and boil with the spices in 1 liter of water. Simmer for 30 minutes. Then pour the soup through a fine strainer and season with salt and pepper. For the pancakes, mix flour, egg and milk until mostly smooth. Let rest for about 15 minutes. In a nonstick skillet, melt butter and make several thin pancakes. Keep warm.
2.
To serve, cut pancakes into thin slices and place in bowls. Cover with soup and sprinkle with chopped chives.
