Pancake Soup

Ingredients

• 100 g carrots
• 75 g parsley root
• 75 g leeks
• Salt
• 1 onion
• 3 tsp oil
• 20 g flour
• 50 ml milk
• 1 egg
• 1 chive (cut into rings)
• 1 tbsp chopped parsley
• freshly ground pepper
• nutmeg
• 1 tbsp sherry
• 1 tsp Worcestershire sauce

Instructions

1. 1.

   Peel the carrots and parsley root. Clean and wash the leeks. Cut everything into pieces and simmer in 3/4l lightly salted water for 25 minutes. Peel the onion, cut it crosswise, and roast the cut surfaces in a little hot oil. Add to the vegetables.

2. 2.

   Whisk flour, milk, egg, and 1 tsp oil until smooth with a hand mixer. Stir in parsley and chives, then season heavily with salt, pepper, and nutmeg. Heat some oil in a pan, pour in the batter, spread evenly, and fry golden brown on both sides. Remove, let cool, and slice into rounds.

3. 3.

   Season the soup with salt, pepper, sherry, and Worcestershire sauce, strain through a sieve, and serve with the pancake slices.