Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and diced
- 1 bunch of kale, stems removed and chopped
- 1 onion, chopped
- 2 cloves of garlic, minced
- 6 cups of vegetable broth
- 1 cup of milk
- 2 eggs
- 1 cup of flour
- 1 tsp of salt
- 1/2 tsp of black pepper
- 2 tbsp of olive oil
Special equipment needed:
- Blender or immersion blender
- Large mixing bowl
- Large soup pot
Step-by-step instructions:
1. In a large soup pot, heat 2 tbsp of olive oil over medium heat.
2. Add chopped onion and minced garlic to the pot and sauté until onions are translucent.
3. Add diced sweet potatoes and chopped kale to the pot and stir to combine.
4. Pour in 6 cups of vegetable broth and bring to a boil.
5. Reduce heat to low and let the soup simmer for 20-25 minutes, or until sweet potatoes are tender.
6. While the soup is simmering, prepare the flädlesuppe. In a large mixing bowl, whisk together 2 eggs, 1 cup of milk, 1 cup of flour, 1 tsp of salt, and 1/2 tsp of black pepper until smooth.
7. Heat a non-stick skillet over medium heat and pour a small amount of the batter into the skillet to make a thin pancake. Cook for 1-2 minutes on each side, or until golden brown. Repeat until all the batter is used up.
8. Once the soup is done simmering, use a blender or immersion blender to puree the soup until smooth.
9. Add the cooked flädlesuppe to the soup and let it simmer for an additional 5 minutes.
10. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Soup should be simmered on low heat.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 275
- Fat: 7g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 7g
Substitutions for ingredients:
- Substitute vegetable broth with chicken broth for a non-vegetarian version.
- Substitute kale with spinach or Swiss chard.
Variations:
- Add cooked chicken or sausage to the soup for a heartier version.
- Add a dollop of sour cream or Greek yogurt on top of the soup for added creaminess.
Tips and tricks:
- To make the flädlesuppe ahead of time, cook the pancakes and store them in an airtight container in the refrigerator until ready to use.
- To make the soup creamier, add 1/2 cup of heavy cream or coconut milk to the soup before pureeing.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls and top with a sprinkle of chopped parsley or chives.
Garnishes:
- Chopped parsley or chives.
Pairings:
- Serve with a crusty bread or garlic bread.
Suggested side dishes:
- A side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Make sure to cook the sweet potatoes until they are tender to avoid any foodborne illnesses.
Food history:
- Flädlesuppe is a traditional German soup made with thin pancakes, also known as flädle, and broth.
Flavor profiles:
- This soup is sweet and savory with a creamy texture and a hint of pepper.
Serving suggestions:
- Serve hot with a side of crusty bread or garlic bread.
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Region: German