Green pancake soup

Ingredients for 4 servings:

• 2 small carrots
• ½ onion(s)
• 1 garlic clove(s)
• 2 stalk(s) Celery
• 5 stalks of parsley
• 2 stalks of lovage
• 1 tsp salt
• 1 egg(s)
• 100 g flour
• 50 ml milk
• 1 pinch of salt
• some oil for frying
• n. B. water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

vegetarian summer version of the Franconian Flädlesuppe

Peel the carrots, onions, and garlic and chop into large pieces. Roughly chop the celery and herbs. Blend everything together and season with salt. Separate the egg and beat the egg white until frothy. Place the egg yolk, a teaspoon of the pureed mixture, and all other ingredients in a bowl and mix with a mixer. If the mixture is too thick, add a little more water or milk until it reaches a flowing consistency. Then fold in the beaten egg whites. Heat a pan with neutral oil and fry the pancakes. Meanwhile, heat a liter of water in a saucepan along with the pureed mixture and simmer for about 5 minutes. Cut the pancakes into 3 mm wide strips, divide between soup bowls, and pour the hot soup over them. Tip: Instead of celery, you can also use the greens of celeriac fresh from the garden.