herb pancake soup

Ingredients for 4 servings:

• ½ bunch parsley
• ½ bunch chives
• 130 ml milk
• 20 ml mineral water
• 100 g flour
• 2 eggs
• 1 pinch of herbal salt
• 2 tbsp rapeseed oil
• 1 liter meat broth or vegetable broth
• ½ tsp herbal salt
• 100 g carrot(s)
• chives to sprinkle on the soup
• parsley to sprinkle on the soup

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Wash the herbs, shake dry, roughly chop, and set aside a tablespoon for the soup. Purée the remaining herbs with the milk in a bowl using a hand blender. For the herb pancakes, combine the flour, eggs, 1 pinch of herb salt, and sparkling water, and whisk vigorously. Mix in the herb milk and blend. Let the batter swell for 10 minutes. For the soup, bring the broth to a boil. Add the remaining herbs and salt. Peel and grate the carrot, sprinkle it into the soup, and simmer for 5 minutes. Heat a little oil in a pan and use the batter to make 3 thin pancakes, one after the other. Roll the pancakes up tightly and cut crosswise into thin strips. Arrange the pancakes on soup plates and pour the hot broth over them. Sprinkle with chives and parsley, if desired.