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Flädlesuppe with colorful vegetables

Flädlesuppe with colorful vegetables

Preparation time:
20 min
Difficulty level:

Nutritional values:

25 g
14 g
11 g


ButterButter 1 ½ Tablespoon
Cow's milk, whole milk (1.5% fat)Cow's milk, whole milk (1.5% fat) 50 ml
Carrots, carrots (fresh)Carrots, carrots (fresh)½ (30 g)
Egg, hen egg (organic, free range)Egg, hen egg (organic, free range)⅒ (1 g)
Salt, table salt, sea saltSalt, table salt, sea salt 4 Pinch(s)
Pepper (black)Pepper (black) 4 Pinch(s)
Chives (fresh)Chives (fresh) 1 ½ Tablespoon
Bay leafBay leaf 2 Tablespoon
Peas (green, frozen)Peas (green, frozen) 2 Teaspoon
Vegetable brothVegetable broth 500 ml
Almond flour (deoiled)Almond flour (deoiled) 3 Tablespoon
Parsley rootParsley root 30 g


Step 1:
Wash the carrots and the parsley root well, peel them and cut them into pieces or slices about 1 cm thick.
Step 2:
Pour the vegetable broth into a saucepan and bring to a boil together with the bay leaves and the chopped vegetables and then simmer for about 5 min over medium heat. Then add the peas and season the soup with salt and pepper and simmer for about 1 more minute. Then keep the soup warm.
Step 3:
In the meantime prepare the pancake. To do this, whisk the egg well together with the milk (preferably with a hand mixer) and then whisk in the almond flour. Heat the butter in a pan and now bake the dough in it from both sides until golden brown. Then remove the pancake from the pan and leave to cool slightly. Wash the chives well and cut into fine rolls.
Step 4:
Now roll up the pancake and cut from it fine Flädle (cut thin rolls). Now put them in a plate, pour the hot soup over them and sprinkle with chive rolls. Enjoy.

Macronutrient distribution:

The recipe Flädlesuppe with colorful vegetables is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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