Strong vegetable broth with bacon and herbs pancake

Name: Strong vegetable broth with bacon and herbs pancake
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 bunch of greens; 1 Onion; 2 TABLESPOONS Oil; 4 Peppercorns; 3 Allspice seeds; 7-10 Tbsp Salt; 1 egg (size M); 30 g Flour; 75 ml Milk; 1/2 bunch Parsley and Dill; 30 g streaky smoked bacon; 75 g frozen peas; 1 Tomato

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 bunch of greens
1 Onion
2 TABLESPOONS Oil
4 Peppercorns
3 Allspice seeds
7-10 Tbsp Salt
1 egg (size M)
30 g Flour
75 ml Milk
1/2 bunch Parsley and Dill
30 g streaky smoked bacon
75 g frozen peas
1 Tomato

Directions

1
Clean, wash and coarsely chop the soup greens. Peel and quarter the onion. Heat the oil in a pot, fry the soup greens and onion in it. Deglaze with 1 litre of water and bring to the boil. Add pepper and allspice seeds. Add 1 teaspoon of salt and simmer for 45 minutes.
2
In the meantime, stir egg, flour and milk until smooth. Wash the herbs, chop finely, put 1 tablespoon aside. Stir the remaining herbs into the dough. Cut bacon into small cubes. Drain half of the bacon in a pan (20-22 cm Ø). Add half of the dough and bake on both sides until golden brown. Fry the rest of the bacon and dough in the same way. Roll up the pancakes and cut into thin slices. Pour stock through a sieve, bring to the boil again. Add peas and cook for 5 minutes. Season to taste again. Clean, wash, quarter and seed the tomato.
3
Roll up the pancakes and cut into thin slices. Pour stock through a sieve, bring to the boil again. Add peas and cook for 5 minutes. Season to taste again. Clean, wash, quarter and seed the tomato. Cut tomato quarters into small cubes. Put tomato cubes and flat bread in plates and fill up with stock. Serve sprinkled with remaining herbs