Flädlesuppe

Ingredients

• 2eggs
• 100 mlmilk
• 60 gall-purpose flour
• 1.5 Lclear beef broth
• 2 tbspbutter — for the pancakes
• 2 tbspfresh chives — chopped
• to tastefine sea salt

Method

1. Crack 2 eggs into a medium mixing bowl and whisk them until the yolks and whites are fully combined. Gradually add 100 ml of milk while continuing to whisk, ensuring the mixture is smooth and uniform.
2. Sift 60 g of all-purpose flour into the egg and milk mixture, whisking continuously to avoid lumps. The batter should be smooth and slightly thick, resembling the consistency of a light pancake batter. Season with a pinch of fine sea salt to taste.
3. In a non-stick frying pan, melt 2 tbsp of butter over medium heat. Once the butter is fully melted and begins to foam, pour a small ladle of the batter into the pan, swirling it to create a thin, even layer. Cook until the edges start to lift and the bottom is golden brown, then flip and cook the other side until it matches in color.
4. Transfer the cooked pancake to a plate and repeat the process with the remaining batter, adding more butter to the pan as needed. Once all the pancakes are cooked, allow them to cool slightly before rolling each one tightly and slicing into thin strips, about 1 cm wide.
5. In a large pot, bring 1.5 L of clear beef broth to a gentle simmer over medium heat. Once simmering, add the pancake strips to the broth, allowing them to warm through and absorb some of the broth's flavor.
6. Finely chop 2 tbsp of fresh chives and set aside. Taste the soup and adjust the seasoning with fine sea salt if necessary, keeping in mind that the broth should be flavorful but not overly salty.
7. Ladle the soup into bowls, ensuring each serving has a generous amount of pancake strips. Garnish with the chopped chives, which add a fresh, onion-like flavor and a pop of color to the dish. Serve immediately, inviting everyone to enjoy a second helping if they wish.