Vegetable soup with Celestine noodles
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ingredients
young peas carrots young kohlrabi parsley parsley chives salt
Rezance:
1 pk egg 100 g plain flour 100 ml milk 100 ml soda water salt fresh herbs
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Celestine noodles are actually pancakes flavoured with herbs and cut into rolls or noodles. It makes a great side dish, especially in clear vegetable soups.
1.
Clean the Vegetable Recipes, chop them and put them to boil in salted water. Tie up the herbs and place in the soup. When cooked, discard them. The more herbs we put in the soup, the less we have to season it at the end. Especially lovage gives the soup a great flavour. If you don’t have herbs, you can use broth for flavouring. Young peas can be cooked whole pods.
2.
Whisk the egg, flour and milk into a smooth thick batter. Pour in soda water (or cold water) to make a thinner pancake batter. Season with salt. Add chopped herbs – parsley, oregano, spinach leaves, etc. Let the batter rest for about 30 minutes.
3.
Bake thin pancakes from the batter. Immediately roll them up and press them with the flat of a knife or the palm of your hand to make them stick together.
4.
Cut the pancake into about 7 mm rolls. Serve them directly onto a plate and pour the hot soup over them.
