Vegetable Broth with Pancakes
(3 votes)
(3 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 3 h. 35 min.
Ready in
Ingredients
for
- 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
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.
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