🍲 Soup with Pancake Strips

Name: Soup with Pancake Strips
Total time: 30 min
Yield: 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); 1 egg; 50 g flour; 100 ml milk; butter; 3 tbsp chive rings

182 kcal · 30 min · 4 servings

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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)
1 egg
50 g flour
100 ml milk
butter
3 tbsp chive rings

Instructions

1. Prepare the vegetables, peel and wash if necessary, chop roughly, and bring to a boil in 1,5 Liters of water together with the spices. Then simmer gently for 30 minutes.
2. Strain the soup through a fine sieve and season with salt and pepper.
3. For the pancakes, mix the flour, egg, and milk into a homogeneous batter, season with salt and pepper, and let rest for about 15 minutes.
4. Fry thin pancakes in a non-stick pan with a little butter, roll them up, and keep warm.
5. To serve, cut the pancakes into thin strips, arrange on plates, fill with hot vegetable broth, and sprinkle with chive rings.

Nutrition per serving

kcal: 182
Protein: 8 g · Fett/Fat: 6 g · Carbs: 23 g