Pancake Vegetable Soup

Tastes wonderful, makes you full and does so good…

Mix eggs with flour until smooth, then add the milk. Season the dough with salt and let it swell for 15 min.

In the meantime, clean and peel the carrots. Rinse and clean the leeks. Cut both into slices. Cut chili in half lengthwise, clean, remove seeds, rinse and cut into tender strips.

Heat oil in a saucepan and sauté leek and carrots briefly. Pour in clear soup and simmer on low heat for 10 minutes. Add salt and pepper.

4. 1In the meantime, heat a little butter in a non-stick frying pan and fry the pancakes in it, one after the other, until they have cooled down a little. Divide the pancakes into small strips, add to the soup and heat briefly. Sprinkle chili strips on top and bring to the table.

Make clear soup yourself:

For homemade clear soup tastes more aromatic: clean 1 bunch of soup vegetables, peel 1 onion, cut all together, sauté in oil.

Add 1 1/2 liters of water. Add 1 bay leaf spice, a few peppercorns, salt, simmer for 1 hour. Pour the clear soup through a sieve.

Tip: It is best to use your favorite ham – then your dish tastes twice as good!

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