Oma would serve this as a first course for lunch on cold afternoons. She put the strips of pancakes into the bowl and then poured hot broth over them, turning them into a chewy texture. Serve this soup soon after assembling, because the pancakes soak up the broth and eventually fall apart.
Makes soup for six, first courses or four soup and sandwich meals.
See larger image.
Prep Time: 10 minutes
Ingredients:
- 1 quart broth (see below for suggestions)
- 6 crepe-like pancakes (see below)
- 1 c. matchstick cut vegetables such as carrot, celery, celeriac or leeks (optional)
- 2 T. chopped fresh herbs such as parsley, chives, celery leaves or other
- Salt, to taste
- Pepper, to taste
Preparation:
The broth may be purchased or homemade but the flavor of this soup depends on the quality as well as the pancakes. See these broth recipes for ideas:
Try these pancake recipes:
- German Crepes for Soup
- Whole Wheat, Herbed Crepes
Heat broth. Salt and pepper to taste. Make pancakes and roll into cylinders. Cut pancakes into 1/4 inch strips with a sharp knife. Lightly steam matchstick vegetables, if using.
Place pancakes in individual bowls. Ladle broth over pancakes. Garnish with steamed vegetables and sprinkle with chopped herbs. Serve.
