German Pancake Soup – Flaedlesuppe
Cozy Up With German Pancake Soup – Flaedlesuppe!
Looking for a comforting and unique soup to warm you up? Look no further than Flaedlesuppe, a traditional German pancake soup! This isn’t your average soup; it features delicate, ribbon-like pancakes simmered in a flavorful broth, creating a truly satisfying and heartwarming meal. It’s a delightful blend of textures and tastes that will quickly become a family favorite.
Flaedlesuppe (pronounced ‘flay-dles-soo-peh’) translates to ‘pancake soup’ and is particularly popular in Southern Germany. It’s a wonderful way to use up any leftover pancake batter, but making a fresh batch is equally rewarding. The key is the thin, almost crepe-like pancakes that are rolled and sliced into ribbons, creating a beautiful presentation and a delightful mouthfeel.
This recipe is surprisingly easy to make. The pancakes are cooked quickly, and the soup comes together in a matter of minutes. It’s perfect for a weeknight meal or a cozy weekend lunch. The simplicity of the ingredients allows the flavors to truly shine.
What makes Flaedlesuppe special?
- Unique Texture: The combination of tender pancakes and flavorful broth is unlike any other soup.
- Comfort Food: It’s a warm and comforting dish that’s perfect for cold weather.
- Easy to Make: The recipe is straightforward and doesn’t require any complicated techniques.
- Versatile: You can customize the soup with your favorite vegetables and herbs.
Serving Suggestions:
- Garnish with fresh parsley, chives, or cilantro for a pop of color and flavor.
- Serve with a side of crusty bread for dipping.
- Add shredded cooked chicken or vegetables to the soup for a heartier meal.
Frequently Asked Questions
Q: What kind of broth should I use?
A: Chicken or vegetable broth work best, but you can use beef broth if you prefer a richer flavor.
Q: Can I make the pancakes ahead of time?
A: Yes! You can make the pancakes a day ahead and store them in the refrigerator. Just slice them into ribbons right before adding them to the soup.
Q: Can I freeze the pancake ribbons?
A: Absolutely! Freezing the ribbons is a great way to save time. Spread them out on a baking sheet lined with parchment paper and freeze until solid. Then transfer them to a freezer bag.
Q: What if I don’t have a non-stick pan?
A: You can use a regular pan, but be sure to grease it well with oil or butter to prevent the pancakes from sticking.
Q: Is Flaedlesuppe a vegetarian dish?
A: It can be! Just use vegetable broth instead of chicken or beef broth.
Get ready to experience a taste of Germany with this delightful Flaedlesuppe recipe! It’s a soup that’s sure to warm your heart and satisfy your soul.
German Pancake Soup - Flaedlesuppe
Ingredients
- 1 cup flour
- 2 large eggs
- 1 cup milk
- 0.5 tsp salt
- 2 medium carrots julienned
- 6 cups broth
- to taste salt and pepper
- to taste Garnish parsley, chives or cilantro
Instructions
- Prepare the batter by mixing the eggs, milk, flour and ½ teaspoon of salt. Whisk the ingredients together until the batter is smooth - then let the batter come to room temperature.
- Heat the oil in a non-stick pan over medium heat and ladle enough batter to cover the pan thinly.
- Cook for about 90 seconds (until the pancake looks dry and the edges separate easily) then flip over.
- Cook for another 90 seconds until both sides are a light golden brown.
- Stack the pancakes (separate each one with a paper or napkin to keep them from getting soggy) while they cool off.
- While the pancakes are cooling, bring the broth and carrots to a simmer in a large pot. Season to taste with salt and pepper.
- While the broth simmers, cut the pancakes by rolling them up and then slicing them into thin strips about ¼ inch each. You can freeze them at this point. You'll end up with a bunch of pinwheel like strips of 'flaedle'.
- Once the soup has come to a boil and you're ready to serve - place a small number of the pancakes in each bowl and pour the hot soup over them.
- Garnish and serve immediately.
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