Vegetable Broth with Pancakes

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Average: 3.7 (3 votes)
(3 votes)
Vegetable Broth with Pancakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 35 min.
Ready in

Ingredients

for
4
For the pancakes
125 grams Pastry flour
250 milliliters milk
2 eggs
½ tsp salt
clarified butter (for cooking)
2 Tbsps scallions (to taste)
Cress (for sprinkling)
For the soup
2 carrots
2 Parsnips
¼ root Celery
1 stalk Leeks
1 onion
2 garlic cloves
20 grams clarified butter
1 l cold water
2 bay leaves
3 sprigs Lovage
3 sprigs parsley
1 Tbsp Juniper berries
1 tsp peppercorns
salt
How healthy are the main ingredients?
LeekparsleyeggsaltCresscarrot

Preparation steps

1.

For the soup: peel and rinse all vegetables, cut into uniform pieces. Heat oil in a pan and saute all vegetables briefly, add herbs and spices (no salt). Bring to a a boil and simmer, covered, for about 2.5 hours (soup will be cloudy otherwise).

2.

After cooking, strain broth and season to taste.

3.

For the pancakes: whisk flour with milk until smooth. Add eggs and season with salt, whisk well. If desired, add chives. Heat butter in a pan and cook pancakes, few at a time, until golden brown on both sides. 

4.

Roll up pancakes and cut into thin strips or small rectangles.

5.

Arrange pancakes in a plate and pour hot broth over. Garnish with cress and serve.