Flädlesuppe: Beef broth with crepe strips.
Flädlesuppe is a traditional German soup that is particularly popular in the Swabian region of the country. This comforting dish features thin strips of crepe, known as Flädle, gently simmered in a clear and flavorsome beef broth. The Flädle are made from a simple batter of eggs, flour, milk and a pinch of salt, then cooked into thin crepes and rolled before being sliced into fine ribbons. The beef broth is typically prepared by simmering beef bones, vegetables, and seasoning for several hours, resulting in a clear, rich, and aromatic liquid. The crepe strips are added to the hot broth just before serving, creating a delightful combination of textures. Flädlesuppe can be enjoyed as a warm starter before a main meal or as a light, satisfying dish on its own.
Introduction:
Welcome to the delightful world of German comfort food, where today we present a classic - golden chicken broth with homemade Flädle (thin pancake strips). Perfect as a warm appetizer, this delicious dish is light yet inviting and serves as a gentle beginning to any meal. Let's dive into the authentic kitchen with the guidance of Hoffmann Germany.
Ingredients:
For the Flädle:
- 150g All-Purpose Flour
- 1 Large Egg
- 150ml Fresh Milk
- 20g Butter, melted
- Pinch of Nutmeg
- Freshly chopped Parsley
- Salt and Pepper, to taste
For the Chicken Broth:
- Quality homemade chicken broth as prepared by Hoffmann Germany (video link provided on their YouTube channel)
Instructions:
1. In a mixing bowl, whisk together the fresh milk and egg until fully combined.
2. Add the melted butter to the milk mixture, along with a few strokes of nutmeg, salt, and pepper to taste. Remember that the flavoring here is key - nothing is worse than bland pancakes!
3. Slowly incorporate the all-purpose flour into the mixture and stir until you achieve a smooth, pancake-like batter.
4. Mix in the freshly chopped parsley with the batter.
5. Heat a non-stick pan over medium heat. When hot, pour in some of the batter, trying to spread it thinly to the edges to achieve a very fine pancake.
6. Cook the pancake until it's lightly browned with an elegant tan - Hoffmann quality. Carefully flip the pancake to lightly cook the other side.
7. Continue making pancakes until the batter is used up, making sure they do not take on too much color and remain pale.
8. Once the pancakes are ready, roll them tightly and slice them into fine strips to create Flädle.
9. Place the Flädle strips into pre-warmed bowls.
10. Pour the well-seasoned and hot chicken broth over the Flädle just before serving.
11. Your dish is now ready to be served immediately, ensuring the Flädle strips melt in the mouth, absorbing the flavorsome broth.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Equipment:
- Non-stick pan
- Mixing bowl
- Whisk
- Knife and cutting board
Cooking Tips:
- The pancakes should be cooked on medium heat to avoid browning too quickly.
- Keep your bowls warmed to maintain the temperature of the broth when served.
Servings:
This recipe serves 4 as an appetizer.
This recipe is attributed to the author Hoffmann Germany and their YouTube channel https://www.youtube.com/@hoffmanngermany.
#chickenbroth #german #comfortfood
(Note: The YouTube video link given for the chicken broth recipe is indicative and should be replaced with the actual link to Hoffmann Germany's chicken broth recipe video.)
YouTube channel - Hoffmann Germany: https://www.youtube.com/@hoffmanngermany
Flädlesuppe: Beef broth with crepe strips.
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