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🍽️ Saffron Chicken Broth with Pancake Strips

485 kcal · 30 min · 4 servings

Ingredients

• 500 g chicken trimmings
• 1 bunch soup vegetables (chopped small)
• 2 onions (quartered)
• 2 tbsp oil
• 1 bay leaf
• 1 box saffron
• salt
• pepper (from the mill)
• 200 g frozen peas
• 50 g flour
• 1 pinch salt
• 125 ml milk
• 1 egg
• 1 bunch parsley (finely chopped)
• ghee

Instructions

1. 1. Heat some oil in a large pot.
2. 2. Add chicken scraps, soup vegetables, and onions to the hot oil.
3. 3. Sauté the ingredients briefly until they are lightly browned.
4. 4. Add a bay leaf to the pot.
5. 5. Pour 2 liters of water over the ingredients.
6. 6. Let the broth simmer gently uncovered for about 1.5 hours.
7. 7. Strain the finished broth through a fine sieve into a clean pot.
8. 8. Dissolve saffron threads in the hot broth.
9. 9. Season the broth to taste with salt and pepper.
10. 10. Mix flour, salt, milk, and one egg in a bowl to form a smooth batter.
11. 11. Let the batter rest for a few minutes to allow the flour to hydrate.
12. 12. Stir chopped parsley into the batter.
13. 13. Heat clarified butter in a frying pan.
14. 14. Cook thin, small pancakes from the batter.
15. 15. Place the finished pancakes on a plate.
16. 16. Roll the pancakes up tightly.
17. 17. Slice the pancake rolls into thin strips or slices.
18. 18. Add peas to the hot saffron broth.
19. 19. Let the peas cook in the broth for about 4 minutes.
20. 20. Place the pancake strips into pre-warmed soup bowls.
21. 21. Pour the hot broth with peas over the pancakes.

Nutrition per serving

• kcal: 485
• Protein: 33 g · Fett/Fat: 25 g · Carbs: 31 g