Clear chicken soup with crêpe rolls, mangetout, carrots and cress

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Onion wash, crosswise halve. Fry the slices vigorously in a pan without fat. Wash the meat. Put onion halves and meat in a pot with 1 1/2 litres of cold water.

2. 2

   Season with salt, laurel and cloves. Slowly bring to the boil and cook for about 20 minutes. In the meantime, stir milk and flour until smooth for the crêpe dough. Stir in egg yolk and season with salt and pepper.

3. 3

   Let the dough swell for about 5 minutes. Peel, wash and slice the carrots. Wash, clean and cut the sugar snap peas into smaller pieces depending on their size. Spread a coated pan (24 cm Ø) with a little oil.

4. 4

   Pour in 1/4 of the dough and spread it thinly on the bottom of the pan by swinging it back and forth. Bake from both sides until golden brown. Bake another 3 crêpes from the remaining dough. Remove meat from the stock.

5. 5

   Pour broth through a sieve into a new pot, bring to the boil. Add prepared vegetables to the stock and cook for 3-5 minutes at medium heat. Season to taste with salt, pepper and nutmeg. In the meantime roll up crêpes and cut into slices.

6. 6

   Remove the meat from skin and bones and cut into cubes. Add the meat and crepe rolls to the soup and heat briefly. Cut cress from the bed. Arrange soup in plates and sprinkle with cress.

Nutrition Facts

KCAL
200 kcal

CARBS
15 g

FATS
7 g

PROTEINS
18 g