Badische Flädlesuppe

Beef broth: Beef broth can be cooked the night before and stored cooled down with the meat in the refrigerator. Advantage: The clear soup tastes even more intense and the fat that has cooled on the surface can be easily skimmed off. Quarter leeks lengthwise, then cut diagonally into strips. Cut peeled carrots and celeriac into cubes. Finely chop parsley. Add herbs, vegetables and meat to cold water, bring to the boil, cover and simmer for about 2.5 hours. Remove meat, pass clear soup through a sieve. Season with salt, pepper and soup seasoning. Pancake mixture: Make a pancake mixture from the ingredients. Bake narrow pancakes in butter-oil mixture. Cut them in half, roll them up and cut them into narrow strips.

Heat pancake strips briefly in clear soup. Decorate with chive rolls and bring to the table.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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