Flädlesuppe

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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Flädlesuppe in German is translated to pancake soup in English, because the main ingredients in this traditional soup are thin, shredded pancakes! I love this soup because it serves as a quick, easy-to-make lunch with little investment and lots of gain. You can use vegetable or beef broth, depending on your preference. Celery, leek, green onion, parsley and carrots give it a little texture and flavor, but the shredded pancakes are the absolute star in this dish.

Here is a tip for shredding the pancakes: cover them and chill in the refrigerator for 30 minutes before cutting them stacked with a sharp knife. They hold together better when cut cold versus hot straight from the pan.

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Flädlesuppe
Ingredients
  • 1 cup all-purpose flour
  • 1/8 tsp. salt
  • Pinch granulated sugar
  • 1 1/2 cups whole milk
  • 2 eggs
  • 2 Tbsp unsalted butter, melted (plus more for greasing the pan)
  • 4 cups beef broth
  • 1 Tbsp olive oil
  • 1 leek, thinly sliced
  • 1/4 cup green onion, chopped
  • 2 large carrots, peeled and chopped
  • 1 celery rib, chopped
  • 1 Tbsp chopped fresh parsley
Directions
  1. Add the flour, salt, sugar, milk, eggs and butter to a Magic Bullet pitcher and blend. Chill in the refrigerator for 30 minutes.
  2. Pour 1/4 cup batter on a greased, hot skillet and swirl to thin the batter out around the pan. Flip when edges begin to peel up off the pan.
  3. Cover and place the crepes in the refrigerator for 30 minutes.
  4. Heat the olive oil in a large pot over medium heat and sauté the leek and celery until soft, about 7 minutes.
  5. Add the green onion, carrots, and beef broth and bring to a boil. Remove from heat, stir in the parsley and set aside.
  6. Stack the crepes on a cutting board and thinly slice.
  7. Serve the soup warm, with a handful of sliced crepes.

Makes 4 servings.

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