I have tried wild garlic soup in previous years, but a few weeks ago I thought it would be good to combine wild garlic into a pancake soup. I have never had pancake soup in this country but it is popular in Germany (Pfannkuchensuppe) and I think in Austria. It is simply a clear broth with shredded pancakes. Of course having made wild garlic pancakes I have found a website showing that other people in the Allgäu Alps have done it previously.
It is not difficult providing you have a source of wild garlic.
Serves 4
Ingredients
125 g plain flour
250 ml milk
2 eggs
a handfull of wild garlic leaves
pinch of salt
1 litre of vegetable stock
1 tbsp vegetable oil
Method
1. Whisk flour, milk and eggs into a batter
2. Shred the wild garlic leaves into fine strips about 2-3 cm long
3. Add most of the shredded leaves and pinch salt to the batter and whisk again
4. Heat an omelette pan with a little oil
5. Pour in enough batter to cover the bottom and fry
6. Flip when the batter has almost completely set and fry other side
7. Repeat until batter exhaused (should make 4 pancakes)
8. Meanwhile make one litre of vegetable stock (or beef stock if you prefer)
9. Roll the pancakes and shred them
10. Divide the shredded pancakes among soup bowls
11. Pour on vegetable stock,sprinkle remaining wild garlic over soup and serve.
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2007-03-28 @ 14:41