Vegetarian Frittata Soup

Ingredients

• 150 g flour
• 1 pinch salt
• 200 ml milk
• 2 eggs (medium size)
• 4 tbsp finely chopped herbs
• butter for frying
• 4 Carrots
• 2 stalks leeks
• 1 l clear vegetable broth
• Salt
• ground pepper
• 1 bunch chives

Instructions

1. 1.

   Whisk flour, salt, milk and eggs together. Let the batter rest for 30 minutes.

2. 2.

   Meanwhile, peel and slice carrots into rounds; clean and cut leeks into rings. Bring broth to a boil in a large pot, add carrots and simmer for 12-15 minutes. After 5 minutes, add leeks. Season soup with salt and pepper.

3. 3.

   Stir herbs into the batter. Fry thin pancakes in lightly heated butter until golden. Stack pancakes and cut them into strips.

4. 4.

   Trim chives, dry, and roll into small cylinders. Drop the frittata strips into the hot soup and heat briefly. Sprinkle with chopped chives and serve immediately so the strips do not over-expand.