Vegetable Broth with Pancake Strips

Ingredients

• 2 bunches vegetable mix
• 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, roughly chop and bring to a boil in 1.5 liters of water with the spices; simmer gently for 30 minutes.

2. 2.

   Then 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.

   To serve cut into thin slices and ladle over hot vegetable broth, sprinkled with parsley.