Soup with Pancake Strips

Ingredients

• 2 bunches of soup vegetables
• 2 onions
• 0.5 bulb fennel
• 1 bay leaf
• 3 Cloves
• 1 tsp peppercorns
• 3 Juniper berries
• Salt
• pepper (ground)
• 1 egg
• 50 g flour
• 100 ml milk
• butter
• 3 tbsp chives rolls

Instructions

1. 1.

   Clean the vegetables, peel if necessary, wash and roughly chop them. Add the spices to 1.5 liters of water, bring to a boil, then simmer gently for 30 minutes.

2. 2.

   Strain the soup through a fine kitchen sieve and season with salt and pepper.

3. 3.

   For the pancakes whisk flour, egg, and milk into a smooth batter. Season with salt and pepper and let rest for about 15 minutes.

4. 4.

   In a non-stick pan with a little butter cook thin pancakes, roll them up, and keep warm.

5. 5.

   Slice the rolls into thin strips, arrange on plates, pour hot vegetable broth over them, and sprinkle with chives rolls before serving.