German Flädlesuppe - Broth With Pancake Garnish
"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. See image of alternative soup...."
INGREDIENTS
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1 quart broth (see below for suggestions)
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6 crepe-like pancakes (see below)
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1 c. matchstick cut vegetables such as carrot, celery, celeriac or leeks (optional)
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2 T. chopped fresh herbs such as parsley, chives, celery leaves or other
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Salt, to taste
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Pepper, to taste
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