Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 0.5 ½ large carrot (s)
- 1 large vegetable onion (s)
- 1 clove garlic
- 1 glass chicken stock (400ml)
- 400 ml vegetable stock
- 3 tablespoon soy sauce
- 1 egg (s)
- 3 tablespoon flour
- 30 ml milk
- 2 tablespoon parsley, frozen
Print Recipe
Pin Recipe Instructions
- Cut the onion, carrot and garlic into small cubes and sauté in a little oil. Pour the chicken stock and vegetable stock, bring the soup to a boil and simmer for 15 minutes. Then puree three-quarters so that you can still see a few pieces of carrot and onion. Season with soy sauce.
- Mix the flour, egg and milk together and bake a pancake from them. Cut this into thin strips and add to the soup. Finally sprinkle the parsley on top.
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