Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Tip:
5. Instead of celery you can also use the green of celeriac fresh from the garden.