FlädlesuppeGerman pancake soup

• 1 kg2.2 lb beef for boiling (Suppenfleisch: short rib, brisket or shank), in one or two pieces
• 1–2 beef marrow or soup bones, optional, for a fuller broth
• 3 L3 qt cold water
• 1 onion, unpeeled, halved
• 1 bunch soup greens (Suppengrün): carrot, a piece of celeriac, leek, parsley root or parsley, washed and cut in large pieces
• 1 tsp black peppercorns
• 1 bay leaf
• 2 tsp salt, plus more to taste
• 125 g1 cup plain wheat flour, for the Flädle
• 250 ml1 cup + 1 tbsp milk
• 2 eggs
• 1 pinch salt, for the batter
• 20 g1 1/2 tbsp butter or clarified butter, for frying
• 1 bunch chives (Schnittlauch), finely snipped

Method

1. 1

   1. Put the beef and bones in a large pot with the 3 L (3 qt) of cold water and bring it slowly to a simmer.

2. 2

   2. Skim off the grey foam as it rises, then keep the pot at a bare simmer, uncovered, for 1 hour 30 minutes; a rolling boil makes the broth cloudy.

3. 3

   3. Meanwhile, set the onion halves cut side down in a dry frying pan and let them blacken over medium-high heat; this gives the broth its golden colour.

4. 4

   4. Add the browned onion, soup greens, peppercorns, bay leaf and salt to the pot and simmer for about 1 hour more, until the meat is tender when pierced.

5. 5

   5. While the broth cooks, whisk the flour with half of the milk until smooth, then whisk in the rest of the milk, the eggs and a pinch of salt; let the batter rest for 20 minutes.

6. 6

   6. Heat a little butter in a 24–26 cm (10 in) frying pan and pour in just enough batter to coat the base thinly, tilting the pan.

7. 7

   7. Fry until the edge lifts and the underside has light brown spots, turn and cook the other side briefly; repeat to make 4–5 thin pancakes.

8. 8

   8. Let the pancakes cool, roll each one up tightly and cut it across into thin strips, about 3–5 mm (1/8–1/4 in) wide.

9. 9

   9. Lift out the meat and strain the broth through a fine sieve (lined with a cloth for a very clear soup); skim off excess fat and season with salt.

10. 10

    10. Divide the pancake strips among warmed soup plates, pour the boiling-hot broth over them and scatter generously with chives; serve at once, before the strips go soft.