Sunday, March 4, 2012

Beefy flädlesuppe (German pancake soup)

These past few weeks have been a weather rollercoaster. I can't decide if I want a frozen cocktail or a warm hearty soup. So, due to the climate's ambiguity, I have had no choice but to consume both ;) Last night was the margarita, and today we have:


This soup is surprisingly simple to make, and perhaps the hardest thing to do is to make the crepes. I am lucky, however, and crepes are Bruno's absolute specialty. They are perfect every time! Check them out here.

German pancake soup
Servings: 4
Prep time: 10 min
Cook time: 50 min
Total time: 1 hour

1 lb beef for stew
1 bay leaf
1 whole clove
1/4 tsp fennel seeds
12 cups of water
salt and pepper to taste
2 celery stalks, chopped
4 thin carrots, chopped
1/4 cup chopped mushrooms
1 1/2 beef bouillon cubes
1/8 cup chopped green onion
1/8 cup chopped curly parsley
3 crepes (recipe here).

In a big pot, combine the first 6 ingredients. When you add the salt, try to add less than you normally would since we will be adding bouillon cubes later. Turn heat to high and bring to a boil. When it begins to boil, remove the beef residue that will float to the top. Lower the heat to medium and let cook for 20 minutes.

While the beef is cooking, you can prepare the crepes and chop your veggies. When the 20 minutes have passed, add the carrots, mushroom, celery and bouillon cubes to the pot. Crumble the cubes with your fingers as you add them, and stir in well to combine the flavors. Let everything for an additional 25 minutes. If you prefer your veggies to be crunchier, add them in a bit later.

Roll the crepes into tight cylinders and slice them to create long strips. Serve the soup with green onions, parsley and crepe strips on top. Try to get a bit of everything in each spoonful, the combination is amazing!


And the crepe master gives it a:
8.4 / 10


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