Lemongrass soup with chicken and pancakes

Ingredients for 4 servings:

• 1.2 liters of chicken broth
• 6 stalks of lemongrass, roughly chopped
• 1 organic lemon(s), juice and zest
• ½ bunch parsley, flat
• ½ bunch coriander, if you like
• 6 peppercorns
• Salt
• 300 g chicken breast fillet(s)
• 1 bunch of spring onions, cut into fine rings
• 60 g flour
• 1 egg(s)
• ⅛ liter milk
• 20 g butter, liquid
• 30 g clarified butter or oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

a very special soup

Bring chicken stock, lemongrass, lemon zest and juice, herb stems (use leaves for the Fädle), peppercorns, and 1 teaspoon of salt to a boil. Add chicken breast and let stand for 20 minutes. For the Fädle, combine flour, egg, a pinch of salt, and milk. Add butter and herbs. Blend with a hand blender. Cook four thin pancakes in the hot clarified butter, roll them up, and cut into thin slices. Strain the soup through a fine sieve and season to taste. Cut the chicken breast into pieces. Arrange the spring onions, Fädle, and chicken on plates, pour the hot soup over them, and serve.