Sliced pancake soup

Last weekend the weather was not so nice so I could spend more time in the kitchen. So I took the opportunity and cooked one of my favorite soups, namely sliced pancakes soup.

You need:

For the pancakes:

75 g flour

125 ml milk

2 eggs

salt

oil

 

For the beef broth:

700 g cattle bone

1 bunch mirepoix

1 bay leaf

5 pepper corns

salt

chives for garnish

This is how we proceed:

Beef broth

Before you begin to cook the beef soup, I must confess to you that it takes quite a long time. It’s not the cooking itself that is time consuming, but until you have the finished, clear broth, it takes 3-4 hours. Therefore, you should cook it the day before. Or buy it. Then it does not stink in your kitchen :). Even though I'm not a fan of finished products, I will not cook the broth again. And now we can start cooking.

Wash the bones and the vegetables.

Peel the vegetables and cut into large pieces.

Boil bones, vegetables, bay leaf and peppercorns in 1.5 litre salt water. Simmer over low to medium heat for 1 hour.

Strain the soup and boil it for another 15 minutes over high heat.

Allow it to cool and skim off the excess fat.

Sliced pancakes

Stir flour, milk, eggs and salt with a whisk. Let the dough rest for 15 minutes.

Heat some oil in a pan and bake 4 pancakes on both sides.

Roll each pancake individually and cut with a sharp knife into thin slices.

Place the sliced pancake in soup plates and pour the hot beef stock over it: our soup is ready!

Wash, dry and chop the chives. Sprinkle into the soup and serve.