German Flädlesuppe (Savory Pancake Soup)

Ingredients

• For the pancakes: For the pancakes:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs 2 large eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• Pinch of salt Pinch of salt
• For the broth: For the broth:
• 4 cups (960ml) chicken or vegetable stock 4 cups (960ml) chicken or vegetable stock
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley or chives, for garnish Fresh parsley or chives, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 10g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, whisk together the flour, eggs, milk, and salt until a smooth batter forms. Let the batter rest for 10 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and lightly grease it with oil or butter.
3. 3.
   Pour a ladleful of the pancake batter into the skillet, swirling it around to create a thin pancake. Cook for about 1-2 minutes until the edges start to brown, then flip and cook for another 1-2 minutes. Repeat with the remaining batter.
4. 4.
   Once the pancakes are cooked, roll them up tightly and slice them into thin strips. Set aside.
5. 5.
   In a large pot, heat the chicken or vegetable stock over medium heat. Add the chopped onion, minced garlic, diced carrot, diced celery, bay leaf, dried thyme, salt, and pepper. Simmer for 15-20 minutes until the vegetables are tender.
6. 6.
   Add the pancake strips to the simmering broth and cook for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the Flädlesuppe hot, garnished with fresh parsley or chives.

Treat your ingredients with care...

• Pancakes — Ensure the batter is smooth and lump-free for perfectly thin and tender pancakes.
• Chicken or vegetable stock — Use homemade stock or low-sodium store-bought stock for the best flavor. Adjust the seasoning accordingly.

Tips & Tricks

• For a richer flavor, sauté the chopped onion and minced garlic in a little butter before adding them to the broth.
• Customize the soup by adding cooked shredded chicken or diced vegetables to the broth.
• If you prefer a thicker broth, you can add a tablespoon of flour mixed with water to the soup and simmer until thickened.
• Leftover pancake strips can be stored separately from the broth and reheated before serving.

Serving advice

Serve the Flädlesuppe as a comforting and satisfying main course. Accompany it with a fresh green salad or crusty bread for a complete meal.

Presentation advice

When serving, make sure to ladle the soup into bowls, ensuring a generous amount of pancake strips in each serving. Garnish with a sprinkle of fresh parsley or chives for a pop of color.