Saffron Soup with Flädle

Rating: 2.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 6.0 (servings)


For The Flädle:


A cake recipe for all foodies:

Cut the greens, peel the onions and quarter them. Lightly fry in oil together with the chicken giblets. Pour 2 liters of water and gently simmer for about 90 minutes with the lid off.

In the meantime, prepare a pancake batter with milk, flour, salt and egg and let it swell a little. Chop the parsley and fold in. Bake narrow pancakes in clarified butter. Roll up and cut into narrow slices.

Pour the soup through a fine sieve. Let the saffron melt in it and season it with salt and freshly ground pepper. Add the defrosted peas to the soup and make 4 min.

Put the pancake rolls in preheated soup plates form and pour the hot soup.

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