Meat strudel as a soup garnish

Ingredients for 6 servings:

• 300 g flour
• 3 eggs
• 1 pinch of salt
• 500 ml milk
• Clarified butter, for frying
• 400 g veal sausage meat
• 2 eggs
• 3 tbsp milk
• ½ tsp salt
• Pepper, for seasoning
• Nutmeg, for seasoning
• some lemon peel, grated, or Finesse
• some breadcrumbs, to bind
• 1 ½ liters vegetable broth
• 100 g dried soup vegetables
• some chives, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Use a food processor to make a creamy pancake batter from flour, eggs, salt, and milk. Fry the pancakes in batches in a pan with clarified butter and chill in the refrigerator for one hour. In the meantime, for the filling, mix the meat mixture with eggs, salt, pepper, nutmeg, milk, and lemon zest until creamy and thicken with breadcrumbs. For the meat strudel, spread 7-8 pancakes each with 2-3 tablespoons of the meat mixture, tuck in the ends of the pancakes, and roll them up. Layer the strudels next to each other in a roasting pan, cover with aluminum foil, and cook in the oven at 150°C for 20 minutes. Allow to cool and then cut into thin slices. For the soup, bring the vegetable stock and dried vegetables to a boil. Arrange the sliced ​​strudels on a soup plate, pour the hot stock over them, and sprinkle with chives. My tip: you can also bake the strudel with cheese and serve it with a mixed salad!