John Myers
Vegetable Soup with Hearty Pancake Strips
The perfect vegetable soup with hearty pancake strips recipe with a picture and simple step-by-step instructions.
- 250 g Spinach
- 1 Shallot
- 2,5 El Rapeseed oil
- 1 bunch Soup greens
- 2 Carrots
- 250 g Waxy potatoes
- 100 g Mushrooms
- 2 liter Vegetable broth hot
- 100 g Flour
- 2 Eggs
- 150 ml Milk
- Salt and pepper
- For the vegetable soup: clean and wash the spinach and remove the stalks. Peel off the shallot and cut into coarse cubes. Heat 1 oil in a saucepan and sauté the shallot cubes in it. Add the spinach, let it collapse and season with salt and pepper.
- Soup greens: Peel the carrots, cut in half lengthways and cut into thin oblique strips. Peel the celery and cut into small cubes. Wash the leeks and cut into thin rings. Roughly chop the parsley. Peel the potatoes, cut in half lengthways and cut into large pieces. Clean the mushrooms and quarter.
- Heat 1 tablespoons of oil in a saucepan and sweat the vegetables in it, fill up with the vegetable stock and simmer for about 15-20 minutes over a mild heat. At the end of the cooking time add the spinach.
- For the hearty pancake strips: mix flour and a pinch of salt, stir with eggs and milk. Heat 1/2 tablespoon of oil in a coated pan, add half of the batter. Bake until golden on both sides. Process the remaining batter in the same way. Both pancakes roll up and cut into thin strips.
- Season the vegetable soup again with salt and pepper. Arrange the soup on plates, spread the hearty pancake strips on top and serve sprinkled with the parsley.
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