Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 eggs
- 1 1/4 cups milk
- 2 tablespoons butter, melted
- 1/2 cup shredded cheese (such as Gouda or Swiss)
- 1 tablespoon chopped fresh herbs (such as parsley, thyme, and chives)
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Blender or immersion blender
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour and salt.
2. Beat the eggs in a separate bowl and then add them to the flour mixture.
3. Gradually add the milk and melted butter, whisking until the batter is smooth.
4. Stir in the shredded cheese and chopped herbs.
5. Heat a non-stick skillet over medium heat and pour a ladleful of batter into the skillet.
6. Cook the flädle until it is golden brown on both sides, about 2 minutes per side.
7. Repeat with the remaining batter, making about 8 flädles.
8. Let the flädles cool and then cut them into thin strips.
9. In a large pot, bring the broth to a simmer.
10. Add the flädle strips to the broth and let them cook for 5-10 minutes, until they are soft and tender.
11. Season the soup with salt and pepper to taste.
12. Use a blender or immersion blender to puree the soup until it is smooth.
13. Serve hot with additional chopped herbs and shredded cheese on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: medium heat
- Broth: simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 14g
- Carbohydrates: 28g
- Protein: 14g
- Sodium: 1200mg
Substitutions for ingredients:
- Instead of Gouda or Swiss cheese, you can use any other type of shredded cheese that you prefer.
- Instead of fresh herbs, you can use dried herbs or a combination of both.
Variations:
- Add diced cooked chicken or vegetables to the soup for a heartier meal.
- Use different types of cheese and herbs to create different flavor combinations.
Tips and tricks:
- Make sure the skillet is non-stick to prevent the flädles from sticking.
- Let the flädles cool before cutting them into strips to prevent them from falling apart.
- Use a blender or immersion blender to puree the soup until it is smooth and creamy.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in bowls with a sprinkle of chopped herbs and shredded cheese on top.
Garnishes:
- Chopped herbs and shredded cheese
Pairings:
- Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
- Crusty bread
- Side salad
Troubleshooting advice:
- If the flädles are sticking to the skillet, make sure the skillet is hot enough before adding the batter.
Food safety advice:
- Make sure to cook the soup until it is heated through to prevent any foodborne illnesses.
Food history:
- Flädlesuppe is a traditional German soup made with thin strips of pancake-like dough called flädles.
Flavor profiles:
- The soup has a creamy and savory flavor with a hint of cheese and herbs.
Serving suggestions:
- Serve the soup as a light lunch or dinner.
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Region: German