John Myers
Quick Pancake Soup with Carrots
The perfect quick pancake soup with carrots recipe with a picture and simple step-by-step instructions.
- 4 Pc. Pancakes from the previous day
- 2 tsp Granulated vegetable broth
- 2 Pc. Carrots, cut into slices that are not too thick
- 1 tsp Soup seasoning, dried
- Chives fresh
- Sometimes, but rarely, there is some pancake left over. Roll it up tightly, put it in a container and put it in the refrigerator.
- Cut into narrow strips the next day or the day after that and arrange in the soup plate. The pancake should reach room temperature. *
- Bring the granulated broth with the appropriate amount of water (approx. 1.5 liters) to the boil, add the soup spices and the sliced carrots, cook gently for approx. 5 minutes. Then pour over the pancake rolls at the highest level and bubbly so that they are well covered. Put the carrots on each plate, cover with the chives (dried if necessary) and let them steep a little.
- * The patties should therefore have room temperature, as they are “only” poured hot.
Facebook Comments