Meersburg Patty Soup

1. For the patties, put the flour and salt in a bowl and mix with the milk. Beat the egg and whisk with a pinch of salt, pepper, sugar and cream and add to the batter while stirring. Weigh the herbs very finely and add them to the dough. Let the dough mature for half an hour.
2. Bake wafer-thin pancakes (pancakes) in the pan. When they have cooled down a little, roll them up and cut the roll crosswise into fine strips.
3. Wash the spring onions, remove the wilted leaves and cut 2 tbsp. Narrow rings in the green part. Wash the carrot and the beer radish, cut off at both ends, peel and slice with a corrugated plane into approx. 3 mm thick slices. Wash the sugar snap peas, cut them off at both ends, pulling off the threads on both sides.
4. Heat the water and dissolve the chicken broth in it. Season the broth with salt and black pepper. Add the vegetables 8 minutes before serving and simmer for 4 minutes. Then add the pancakes and sunflower oil. Bring to the boil briefly, mix in the Marsala, serve the soup hot and enjoy.

Annotation:

1. I would always agree with Gorditale’s comment, which was some years old, because the order of the ingredients is crucial for the consistency of the pancakes (but also applies to pancakes). The sequence milk, then flour, then egg results in a delicate dough because the flour glue in the milk can swell. If you take the order of eggs, flour and milk, you get a tough dough because the fat separates in the yolk and thus prevents it from swelling.