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Ingredients
Vegetable Soup with Potato Pancakes
- For the soup
- 2 carrots
- 8 Patty pan squashes
- 2 yellow Zucchini
- 2 Celery
- 4 Tomatoes
- 1 yellow onion
- 1 garlic clove
- 1 Tbsp clarified butter
- 1 ½ liters Beef broth
- salt
- peppers (freshly ground)
- 2 cans white Beans (about 400 grams or 14 ounces)
- For the pancakes
- 800 grams starchy potatoes
- 2 eggs
- 100 grams Pastry flour
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 3 Tbsps vegetable oil (for frying)
For the soup: Rinse vegetables. Peel carrots and cut into thin slices. Rinse squash, summer squash and celery and cut into thick slices. Cut tomatoes in half, remove seeds and dice. Peel and mince onion and garlic. Heat butter in a saucepan and cook onion and garlic until soft.
Add vegetables and tomatoes to pan and cook for 3-4 minutes, stirring constantly. Deglaze with broth and bring to a boil. Reduce heat and simmer over low heat for 20-25 minutes. Drain and rinse beans, then add to soup.
Simmer soup for 2-3 minutes more, then season with salt and pepper.
For the pancakes: Rinse potatoes, peel and finely grate, place in a sieve and drain, reserving liquid and allowing starch to settle. Add settled starch to grated potatoes. Stir in eggs and flour and season with salt, pepper and nutmeg.
Heat some oil in a pan and add a tablespoon of potato mixture. Flatten slightly and fry on both sides until golden brown. Remove and drain on paper towels. Repeat until all dough is cooked, add more oil as needed.
Ladle soup into bowls and serve with pancakes.