in Soup Recipes

Fine pancake soup

updated

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Ingredients for 4 servings:

  • ½ large carrot(s)
  • 1 large onion(s)
  • 1 garlic clove(s)
  • 1 jar chicken stock (400ml)
  • 400 ml vegetable stock
  • 3 tbsp soy sauce
  • 1 egg(s)
  • 3 tbsp flour
  • 30 ml milk
  • 2 tbsp parsley, frozen

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the onion, carrot, and garlic and sauté in a little oil. Pour in the chicken stock and vegetable broth, bring the soup to a boil, and simmer for 15 minutes. Then puree three-quarters of the soup, leaving a few pieces of carrot and onion visible. Season with soy sauce to taste. Mix the flour, egg, and milk together and make a pancake. Cut the pancake into thin strips and add to the soup. Sprinkle with parsley to finish.

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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.

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