Ingredients with Measurements:
- 4 cups of chicken broth
- 1 cup of milk
- 2 eggs
- 1/2 cup of all-purpose flour
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet
- Ladle
- Soup pot
Step-by-step instructions:
1. In a large mixing bowl, whisk together the eggs, milk, flour, salt, pepper, and nutmeg until smooth.
2. Heat a large skillet over medium-high heat and add a small amount of oil. Once hot, pour a thin layer of the batter into the skillet and cook until the bottom is golden brown. Flip and cook the other side until golden brown as well. Repeat until all the batter is used up.
3. Once the flädles (German crepes) are cooked, roll them up and slice them into thin strips.
4. In a soup pot, heat the chicken broth over medium-high heat until it comes to a simmer.
5. Add the sliced flädles to the pot and let them simmer for a few minutes until they are heated through.
6. Stir in the chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 218
Fat: 8g
Carbohydrates: 22g
Protein: 14g
Sodium: 1196mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
Variations:
- Add diced cooked chicken or vegetables to the soup for a heartier version.
- Use beef broth instead of chicken broth for a different flavor.
Tips and tricks:
- Make sure the skillet is hot enough before pouring in the batter to prevent sticking.
- Use a ladle to pour the batter into the skillet for even-sized flädles.
- Roll up the flädles tightly before slicing to make it easier to cut them into thin strips.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a saucepan over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a few slices of flädles on top and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley
Pairings:
Crusty bread or a side salad
Suggested side dishes:
German potato salad or sauerkraut
Troubleshooting advice:
If the batter is too thick, add a little more milk to thin it out.
Food safety advice:
Make sure the chicken broth is heated to a safe temperature before adding the flädles.
Food history:
Flädlesuppe is a traditional German soup made with thin strips of crepes called flädles. It is a popular comfort food in Germany and is often served as a starter or main course.
Flavor profiles:
Savory, comforting, and slightly nutty from the nutmeg.
Serving suggestions:
Serve the soup hot with a side of crusty bread or a side salad.
Related Categories
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Region: German
Taste: Savory, Herbal, Oniony, Brothy, Comforting