Green Pancake Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the broth:
- 2 small carrots
- 0.5 ½ onion (s)
- 1 clove garlic
- 2 stalks celery
- 5 stalks parsley
- 2 stalks lovage
- 1 teaspoon salt
For the dough:
- 1 egg (s)
- 100 grams flour
- 50 ml milk
- 1 pinch (s) salt
- some oil, for frying
- water
Print Recipe
Pin Recipe Instructions
- Peel the carrots, onions and garlic and cut into large pieces. Roughly cut the celery and herbs into pieces. Puree everything together finely and season with salt.
- Separate the egg, beat the egg white until frothy. Put the egg yolks, a teaspoon of the pureed mixture and all other ingredients in a bowl and mix with a blender. If the mixture is too firm, add a little more water or milk until it has a flowable consistency. Then fold in the egg whites. Heat a pan with neutral oil and fry the pancakes in it.
- In the meantime, heat a liter of water in a saucepan with the pureed mixture and simmer for about 5 minutes. Cut the pancakes into 3 mm wide strips, divide them into soup bowls and pour the hot soup over them.
- Tip:
- Instead of celery you can also use the green of celeriac fresh from the garden.
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