Vegetable soup with crêpe snails
easy
60 mins
60 mins
Ingredients
- 1 medium onion
- 1 (approx. 400 g) Chicken breast with skin and bone
- 7-10 Tbsp salt, white pepper
- 1 Bay leaf
- 2–3 Cloves
- 7-8 TABLESPOONS Milk
- 5–6 coated tbsp. flour
- 1 Egg yolk (size M)
- 2 medium-sized carrots
- 150 g Sweet peas
- 4 TSP Oil
- 1-2 TABLESPOONS clear chicken broth (instant)
- 7-10 Tbsp grated nutmeg
- 1⁄2 Beet Cress
Directions
- 1
Onion wash and crosswise halve. Fry the slices vigorously in a pan without fat. Wash the chicken breast. Bring to the boil with the onion halves in a pan with 1 1⁄2 l of cold water. Season with salt, laurel and cloves. Let simmer for about 30 minutes. Mix milk and flour to a liquid dough. Stir in egg yolk. Season with salt and pepper. Let dough swell for about 5 minutes. Peel, wash and slice the carrots. Wash and clean the mangetouts and cut them in half crosswise, depending on their size
- 2
Heat 1 teaspoon of oil in a coated pan (24 cm Ø). 1⁄4 Pour in the dough and spread thinly in the pan. Bake the crêpe on both sides until golden brown, take it out and immediately roll it up carefully. Bake 3 more crêpes from the remaining dough and roll them up
- 3
Remove the meat from the stock and let it cool down a little. Pour stock through a sieve into a pot and bring to the boil. Stir in stock. Simmer prepared vegetables in the stock for 3-5 minutes. Season to taste with salt, pepper and nutmeg
- 4
Cut the crêpe rolls into slices. Remove flesh from skin and bone and cut into cubes. Heat the meat and crêpe rolls briefly in the soup. Cut cress from the bed. Serve everything. Sprinkle with cress
Nutrition Facts
200 kcal
15 g
7 g
18 g
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