Authentic Flädlesuppe (German Pancake Soup)
A delightful German soup featuring thinly sliced savory pancakes in a rich broth. Perfect as a comforting starter or light meal!
Servings: 4 servings
Calories: 250kcal
Equipment
- Non-stick Skillet
- Large pot
- Whisk
Ingredients
For the Pancakes
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk
- 1/4 tsp salt
- 2 tbsp fresh parsley finely chopped
- butter or oil for frying
For the Soup
- 6 cups beef broth or vegetable broth
- 1 carrot peeled and sliced
- 1 leek sliced (white and light green parts)
- 2 tbsp fresh chives finely chopped, for garnish
- Salt and pepper to taste
Instructions
- Prepare the Pancake Batter: In a mixing bowl, whisk together flour, eggs, milk, and salt until smooth. Stir in the finely chopped parsley. Let the batter rest for 10 minutes.1 cup all-purpose flour, 2 large eggs, 1 cup milk, 1/4 tsp salt, 2 tbsp fresh parsley
- Cook the Pancakes: Heat a non-stick skillet over medium heat and lightly coat with butter or oil. Pour a thin layer of batter into the skillet, swirling to cover the bottom. Cook for 1-2 minutes until lightly browned, then flip and cook the other side. Repeat until all batter is used, stacking pancakes on a plate to cool.butter
- Roll and Slice Pancakes: Once cooled, roll each pancake tightly and slice into thin strips. Set aside.
- Prepare the Broth: In a large pot, bring the broth to a gentle boil. Add sliced carrots and leeks. Reduce heat and simmer for 10-15 minutes until vegetables are tender. Season with salt and pepper to taste.6 cups beef broth, 1 carrot, 1 leek, Salt and pepper
- Assemble the Soup: Divide the pancake strips evenly among serving bowls. Ladle the hot broth and vegetables over the pancake strips.
- Garnish and Serve: Sprinkle each bowl with chopped chives. Serve immediately and enjoy your delightful Flädlesuppe!2 tbsp fresh chives
Notes
- Storage: Store leftover pancake strips and broth separately in airtight containers in the refrigerator for up to 2 days.
- Reheating: Reheat the broth on the stovetop and add pancake strips just before serving.
- Variations: Add cooked shredded chicken or tofu for extra protein.
- Tip: For a richer flavor, sauté the vegetables in a bit of butter before adding the broth.
Nutrition
Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 400mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5000IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 2mg