Pancake Vegetable Soup

Ingredients

• 10 g parsley (0.5 bunch)
• 120 g flour
• 250 ml milk (1.5% fat)
• 1 egg
• Salt
• Pepper
• 2 carrots
• 150 g kohlrabi (0.5 kohlrabi)
• 100 g broccoli florets
• 100 g green asparagus
• 100 g Sugar snap peas
• 200 g large potatoes (2 large potatoes)
• 2 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 1 l vegetable broth
• nutmeg
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Wash, dry and finely chop the parsley. Whisk flour and milk until smooth. Add the egg and stir well; add a little water if needed. Fold in half of the chopped parsley, season with salt and pepper, and let rest for about 10 minutes.

2. 2.

   Meanwhile wash, clean, peel if necessary, and cut the vegetables into bite-sized pieces. Heat oil in a pot. Peel and finely chop onion and garlic, then sauté until translucent over medium heat. Add the vegetables and cook for 2–3 minutes. Pour in the broth and simmer gently for about 20 minutes.

3. 3.

   Heat some butter in a non‑stick pan. Pour a ladleful of batter into the pan and cook pancakes over medium heat for about 2 minutes on each side. Repeat with the remaining batter.

4. 4.

   Roll the pancakes and slice into thin strips. Season the soup with salt, pepper and freshly grated nutmeg, then divide among four bowls. Add the pancake strips and sprinkle with the remaining parsley before serving.