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🍽️ Savory Pancake Soup with Vegetable Broth

285 kcal · 30 min · 4 servings

Ingredients

• 2 bunches soup vegetables
• 2 onions
• 0.5 bulb fennel
• 1 bay leaf
• 3 cloves
• 1 tsp peppercorns
• 3 juniper berries
• salt
• pepper (from the mill)
• 2 eggs
• 100 g spelt flour
• 200 ml milk
• 2 butter
• 3 tbsp chive rings

Instructions

1. 1. Wash, peel, and clean the vegetables.
2. 2. Cut the vegetables into rough chunks.
3. 3. Place the vegetables and spices in a pot with 1.5 liters of water.
4. 4. Bring the mixture to a boil.
5. 5. Simmer the soup for 30 minutes over low heat.
6. 6. Strain the soup through a fine sieve to remove the solids.
7. 7. Season the clear broth with salt and pepper to taste.
8. 8. Whisk spelt flour, eggs, and milk in a bowl until you have a smooth batter.
9. 9. Season the batter with salt and pepper.
10. 10. Let the batter rest for about 15 minutes.
11. 11. Heat a non-stick frying pan over medium heat.
12. 12. Melt 1 tablespoon of butter in the pan.
13. 13. Cook thin pancakes from the batter.
14. 14. Roll up the finished pancakes.
15. 15. Keep the pancakes warm.
16. 16. Slice the warm pancakes into thin strips.
17. 17. Place the pancake slices into the hot vegetable broth.
18. 18. Sprinkle the finished soup with chive rolls.

Nutrition per serving

• kcal: 285
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 27 g