Pancake soup

Name: Pancake soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 700 g Cattle bones; 1 collar Soup vegetables; 1 Bay leaf; 5 Stem(s) Thyme; 7 black peppercorns; 7-10 Tbsp Salt; 100 g Flour; 2 Eggs (size M); 1/8 l Milk; 7-10 Tbsp freshly grated nutmeg; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 collar Chives

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

700 g Cattle bones
1 collar Soup vegetables
1 Bay leaf
5 Stem(s) Thyme
7 black peppercorns
7-10 Tbsp Salt
100 g Flour
2 Eggs (size M)
1/8 l Milk
7-10 Tbsp freshly grated nutmeg
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 collar Chives

Directions

1
Wash bones and soup vegetables. Clean and coarsely chop soup vegetables. Boil up bones, vegetables, bay leaf, thyme and peppercorns in 1.5 litres of salted water and simmer for approx. 1 hour in an open pot. In the meantime mix flour, eggs, milk, 1/4 teaspoon salt and nutmeg. Let it swell for 10 minutes. Heat oil in portions in a pan and bake 4 pancakes one after the other.
2
Then roll them up and cut them into thin slices. Sieve the stock and let it boil down in a pot at high heat for about 20 minutes. Degrease broth and season with salt and pepper. Wash the chives, dab dry and cut into small rolls. Sprinkle into the broth. Add the fritters and serve