Saffron Broth with Pancake Rolls

Ingredients

• 500 g chicken small pieces
• 1 bundle of soup vegetables (cut into small pieces)
• 2 onions (quartered)
• 2 tbsp oil
• 1 bay leaf
• 1 can saffron
• Salt
• pepper (ground)
• 200 g frozen peas
• 50 g flour
• a pinch of salt
• 125 ml milk
• 1 egg
• 1 bundle parsley (finely chopped)
• butter clarified

Instructions

1. 1.

   Lightly brown chicken pieces, soup vegetables and onions in oil, add bay leaf, pour in 2 l water and let simmer uncovered for about 1.5 hours.

2. 2.

   Strain the broth through a fine sieve, dissolve saffron in it, season with salt and pepper.

3. 3.

   For the pancakes mix flour, salt, milk and egg, let sit briefly, fold in parsley. Fry thin pancakes in clarified butter.

4. 4.

   Roll the pancakes and slice into rounds.

5. 5.

   Add peas to the broth and cook for about 4 minutes.

6. 6.

   Place pancake rolls on preheated plates and pour hot broth over them.