Flädel Soup

Ingredients

• 100 g spelt flour type 1050
• 200 ml milk (1.5% fat)
• 2 Eggs
• 1 pinch salt
• 100 g carrots (1 carrot)
• 150 g Celery Root (1 piece)
• 50 g leeks (1 piece)
• 1200 ml poultry stock (glass)
• 1 bundle chives
• 4 tsp sprouting oil
• Pepper
• nutmeg

Instructions

1. 1.

   Whisk flour with milk, eggs and salt into a batter. Let the batter rest for about 30 minutes.

2. 2.

   Meanwhile peel and grate the carrot and celery root on a coarse grater.

3. 3.

   Cut the leek lengthwise in half, wash it and slice into thin strips.

4. 4.

   Add the poultry stock to a pot, add the prepared vegetables and bring to a boil. Then simmer covered over low heat for about 20 minutes.

5. 5.

   In the meantime wash the chives, shake them dry and cut into small rolls.

6. 6.

   Stir half of the chive rolls into the batter.

7. 7.

   Heat 1 tsp sprouting oil in a non‑stick pan (about 28 cm diameter). Pour in 1/4 of the batter and cook over medium heat for 1–2 minutes. Flip and cook another 1–2 minutes.

8. 8.

   Remove the hot pancake from the pan and roll it up. Repeat with the remaining batter.

9. 9.

   Sift the stock through a fine sieve, press out the vegetables. Bring the strained stock to a boil again and season with salt, pepper and freshly grated nutmeg.

10. 10.

    Cut the rolled pancakes into thin strips across the width and arrange them in portions on deep plates or soup bowls. Pour the hot stock over them and sprinkle with the remaining chive rolls. Serve the Flädlesuppe immediately.