Chicken Broth with Herb Pancake Rolls and Vegetable Julienne

Ingredients

• 1 EL oil
• 500 g chicken small pieces
• 2 onions
• 4 tsp seasoned chicken broth
• 50 g flour
• Salt
• 125 ml milk
• 1 egg (size M)
• 1 bundle parsley
• butterclarified fat
• 1 Carrot
• 1 leek stalk
• Pepper

Instructions

1. 1.

   Heat oil. Quickly brown the chicken pieces with quartered onions. Add 1 l water and seasoned broth. Simmer gently in an open pot for 45 minutes.

2. 2.

   Whisk flour, a pinch of salt, milk, and egg. Let rest for 30 minutes. Chop parsley and stir into the batter. Fry thin pancakes in slightly hot clarified butter. Roll them up and slice into rounds.

3. 3.

   Clean carrot and leek. Cut into fine strips. Strain the broth. Season with salt and pepper. Cook the vegetables in the broth for 2-3 minutes. Place the pancake rolls in a soup bowl and pour the hot broth over them.