Herb Pancake Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the soup:
- 0.5 ½ bunch parsley
- 0.5 ½ bunch chives
- 130 ml milk
- 20 ml mineral water
- 100 grams flour
- 2 egg (s)
- 1 pinch herbal salt
- 2 tablespoon rapeseed oil
For the soup:
- 1 liter meat broth or vegetable broth
- 0.5 teaspoon ½ herbal salt
- 100 g carrot (s)
Moreover:
- possibly chives to sprinkle the soup
- possibly parsley to sprinkle the soup
Print Recipe
Pin Recipe Instructions
- Wash the herbs, shake dry, roughly chop and set aside a tablespoon for the soup. Puree the remaining herbs with the milk in a container with a hand blender.
- For the herb patties, mix the flour, eggs, 1 pinch of herbal salt and the sparkling water and stir vigorously with a whisk. Mix in the herbal milk and stir. Let the dough soak for 10 minutes.
- For the soup, bring the broth to a boil. Add the remaining herbs and salt. Peel and grate the carrot, sprinkle with the soup and simmer for 5 minutes.
- Heat some oil in a pan and bake 3 thin pancakes one after the other from the batter. Roll up the pancakes tightly and cut across into narrow strips.
- Spread the patties on soup plates and pour the hot broth over them. Sprinkle with chives and parsley as desired.
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