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🍲 Flädlesuppe

191 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Mix flour, milk, eggs, and salt into a smooth batter.
  2. 2. Let the batter rest for about 30 minutes.
  3. 3. Peel the carrot and celeriac.
  4. 4. Grate the peeled vegetables using the coarse side of a grater.
  5. 5. Cut the leek in half lengthwise.
  6. 6. Wash the leek thoroughly.
  7. 7. Cut the leek into thin strips.
  8. 8. Pour the poultry stock into a pot.
  9. 9. Add the prepared vegetables to the stock.
  10. 10. Bring the mixture to a boil.
  11. 11. Reduce the heat to low.
  12. 12. Simmer the soup covered for about 20 minutes.
  13. 13. Wash the chives.
  14. 14. Shake the chives dry.
  15. 15. Cut the chives into small rings.
  16. 16. Stir half of the chive rings into the batter.
  17. 17. Heat 1 teaspoon of germ oil in a non-stick pan with a diameter of about 28 cm.
  18. 18. Pour a quarter of the batter into the hot pan.
  19. 19. Bake the pancake for 1 to 2 minutes over medium heat.
  20. 20. Flip the pancake.
  21. 21. Bake the other side for another 1 to 2 minutes.
  22. 22. Remove the hot pancake from the pan.
  23. 23. Roll up the pancake.
  24. 24. Bake the remaining batter in portions in the same way.
  25. 25. Roll up the remaining pancakes as well.
  26. 26. Pour the soup with the vegetables through a fine sieve.
  27. 27. Squeeze the vegetables in the sieve to extract the liquid.
  28. 28. Bring the strained stock back to a boil.
  29. 29. Season the stock with salt and pepper.
  30. 30. Grate some fresh nutmeg into the soup.
  31. 31. Cut the rolled pancakes crosswise into thin strips.
  32. 32. Distribute the pancake strips portion-wise onto deep plates or soup bowls.
  33. 33. Pour the hot stock over the pancakes.
  34. 34. Sprinkle the soup with the remaining chive rings.
  35. 35. Serve the Flädlesuppe immediately.

Nutrition per serving