It is easy to make a vegetarian version of the soup, just use vegetable stock instead of beef stock. I still had beef stock in the freezer from the Gaisburger Marsch from a couple of weeks ago. Either way it will be delicious, oh and note the addition of carrots to the stock is my version. Traditionally you the Flaedle swim in a delicious consome and are always topped with chopped chives.
Flaedlesuppe
- 6 C Beef or Vegetable Stock
- 3-4 carrots peeled and cut into bite size pieces
- 2 C flour
- 3 eggs
- 1 C plain Soy, Oat...Milk
- pinch of salt
- 1/8 C of finely chopped parsley {optional}
- Splash of Olive Oil
- 1/8 C of finely chopped chives
- Gently warm up stock with carrots in a stock pot
- Mix flour, eggs, "milk" with a pinch of salt together until it forms a smooth almost "runny" batter, make sure to work out all lumps. {The consistency should be close to that of a crepes batter}
- If using add finely chopped parsley to the batter and mix in thoroughly
- In a small pan heat up the olive oil, and when hot add about 1/8 C of dough to the pan. Be sure that the dough covers the entire pan. Flip when it is easily lifted out of the pan and bake the other side until golden. Repeat until all the batter is used up.
- When ready for serving, roll each pancake and slice into thin strips;
- Add to the consume, carrots and ladle into soup bowls.
- Top each bowl with plenty of chopped chives before serving
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| Flaedle in the making... |
Serve it with a large bowl of salad, and some fresh bread! Let me know how you like it :)
P.S.: It is easy to prepare Flaedlesuppe ahead of time. Bake the Flaedle and when ready for dinner
gently warm the soup, and cut them into slices at that time.