Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Spread the patties on soup plates and pour the hot broth over them. Sprinkle with chives and parsley as desired.