in Germany, Soup Recipes

Swabian herb pancake soup

Spread the love

Ingredients for 4 servings:

  • 60 g flour
  • 4 eggs
  • 125 ml milk
  • 1 tbsp butter, melted
  • Salt
  • 2 tbsp herbs (dill, chervil, parsley, tarragon)
  • 2 tbsp chives, fresh
  • 1 ½ liters vegetable broth or meat broth

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

a Maundy Thursday soup

For the pancakes, combine flour and salt in a bowl and mix with the eggs. Stir in the milk, then add the melted butter. Let the batter stand for half an hour. Finely chop the herbs and add them to the batter. Fry the wafer-thin pancakes (pancakes) in a pan. Once they have cooled slightly, cut them into thin strips and add them to the hot broth shortly before serving. Sprinkle with chives.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Roast pork stuffed with dried fruit

Braised beef steaks alla napoletana