Flädlesuppe is a classic Swabian appetizer that requires few ingredients and is still wonderfully aromatic. Fine pancakes cut into strips („Flädle“) are served in a strong, clear broth. The dish is easy to prepare and is ideal for using up leftover pancakes. Garnished with fresh herbs such as chives or parsley, Flädlesuppe is a hearty and warming dish that is especially good on cold days.
Ingredients:
Ingredients for the Flädle
- 100 g flour – wheat flour type 405
- 125 ml milk
- 2 eggs – size M
- Salt and pepper
- 1 tbsp sunflower oil
Ingredients for the Soup
- 1 carrot
- 100 g celeriac
- 1 leek
- 1 tbsp sunflower oil
- 1.5 L strong vegetable broth – or meat broth
- 1 bunch chives
- Nutmeg
Preparation:
Total duration: 45min
For the pancakes, mix flour, milk, eggs, salt and pepper. Cover the dough and let it soak for 20 minutes. Heat some oil in a pan and fry 3-4 thin pancakes over medium heat. Place the pancakes on top of each other, roll them up and cut them into strips (knife or scissors). Peel the carrot and celery and cut or grate into thin strips. Cut the leek into rings, cut the chives into small pieces. Heat the oil in a saucepan and sauté the carrots, celery and leeks. Then add the broth and bring everything to the boil. Simmer for 10 minutes over low heat until the vegetables are tender. Season with salt, pepper and nutmeg. Transfer the pancakes to deep plates, pour the soup over them and garnish everything with chives.
Nutritional values per person:
Calories: 182 kcal
Carbohydrates: 29g
Protein: 7g
Fat: 4g
