Lentil Broth with Pancake Strips

Ingredients

• 75 g flour
• 1 egg
• 150 ml milk
• Salt
• white pepper (freshly ground)
• 1 tsp grated lemon zest
• 3 tbsp freshly chopped parsley
• butter for baking
• 2 carrots
• 300 g celery root
• 1 stalk leek
• 1 onion
• 300 g minced beef
• 3 egg whites
• 1 handful ice cubes
• 200 g lentils (soaked)
• 1 l beef broth
• a pinch saffron
• white balsamic vinegar
• sherry
• chervil (for garnish)

Instructions

1. 1.

   Whisk the flour with the egg, milk, salt, pepper and lemon zest vigorously for the pancakes, stir in the parsley and let rest for about 30 minutes.

2. 2.

   Then bake four thin pancakes in a pan with butterfat, roll each individually, and allow to cool.

3. 3.

   For the consommé, peel and dice the vegetables and onion, mix with the minced beef, egg whites, ice cubes and lentils, then add to cold beef broth. Bring to a boil while stirring constantly, then stop stirring and let simmer on low heat for about 30 minutes. Remove from heat and strain through a cheesecloth while still warm.

4. 4.

   To serve, reheat the consommé, season with salt, saffron, balsamic vinegar and sherry.

5. 5.

   Slice the pancakes into approximately 1 cm thick strips, place them in soup bowls, pour the finished consommé over them, and garnish with chervil leaves.