Pancake Soup

Ingredients

• 2 bunches of soup vegetables
• 2 onions
• 0.5 bulb fennel
• 1 bay leaf
• 3 Cloves
• 1 tsp peppercorns
• 3 Juniper berries
• Salt
• ground black pepper
• 2 Eggs
• 100 g spelt flour
• 200 ml milk
• 2 tbsp butter
• 3 tbsp chive rolls

Instructions

1. 1.

   Clean, peel, wash and roughly chop the vegetables. Add the spices to 1.5 liters of water, bring to a boil, then simmer on low heat for 30 minutes. Strain the soup through a fine kitchen sieve and season with salt and pepper.

2. 2.

   For the pancakes, whisk together spelt flour, eggs, and milk into a smooth batter. Season with salt and pepper and let rest for about 15 minutes. In a non-stick pan over medium heat, cook thin pancakes with 1 tbsp butter, roll them up, and keep warm.

3. 3.

   To serve, slice the pancakes into thin strips and arrange them in the hot vegetable broth. Sprinkle the pancake soup with chive rolls.