Swabian Pancake Soup
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Flädlesuppe is a Swabian classic for using up leftover pancakes: It is basically a simple clear soup in which chopped pancakes soak up some of the liquid.
Flädle is simply the Swabian term for chopped pancakes - in other regions it is also known as frittata soup or pancake soup.
The first step in the recipe tells you how to make the pancakes: If you have leftovers from the day before, you can skip this step and have a simple and delicious soup on the table in about ten minutes.
Of course, you can vary the recipe by adding herb pancakes or other vegetables to the soup. In fact, almost any root vegetable will do.
Recipe #
Flädlesuppe
15 minutes
2 portions
Ingredients #
For the pancakes:
- 50 g flour
- 65 ml milk
- 1 egg
- 1 pinch of salt
- 2 tablespoons of oil
For the soup:
- about 200 g soup greens (carrot, celeriac, leek, …)
- 2 tablespoons of oil
- approx. 700 ml vegetable stock (equivalent to approx. 12 g dried stock plus water)
- Salt and pepper
- about 4 g parsley to garnish
Directions #
- If you are making fresh pancakes, mix the flour, milk, egg and salt into a smooth, fairly liquid batter. Heat the oil in a frying pan, ladle some of the batter into the pan and fry the pancakes, turning them after a few minutes. The amount above should make about 2-3 pancakes. When the pancakes are done, simply place them on a plate.
- Peel and/or wash the greens and dice them. Heat some oil in a large pan and sauté the vegetables. Add the water and vegetable stock, bring to the boil, cover and simmer over a medium heat. Season to taste with salt and pepper.
- While the soup is cooking, you can cut the pancakes into thin strips. Add them to the soup and leave for about 5 minutes - the soup no longer needs to boil.
- Wash and chop the parsley. Serve the pancake soup in a deep bowl and sprinkle a little parsley on top.
Carbon Footprint #
In total, two portions of flat soup have an estimated carbon footprint of 704 g.
This ranks it number 4 out of 53 recipes published on the blog so far in terms of estimated carbon footprint.
In other words, this recipe is among the top 5 in terms of (low) climate impact! 🥳🥳When it comes to individual ingredients, the milk and egg in the pancakes are of course the most noticeable: Together they account for around a third of the dish’s greenhouse gas footprint, despite only making up around 10% of the weight of the ingredients. The vegetable stock is the main ingredient, accounting for more than 60% of the weight, but only about 30% of the estimated emissions.
| ingredient | carbon footprint per kg | carbon footprint (in g) for 2 servings | % of ingredients | % of CO2 emissions |
|---|---|---|---|---|
| Flour | 0.9 | 45 | 5% | 6% |
| Milk | 1.4 | 91 | 6% | 13% |
| egg | 3.0 | 150 | 5% | 21% |
| Salt | 0.7 | 1 | 0% | 0% |
| Oil | 3.2 | 32 | 1% | 5% |
| Soup greens | 0.2 | 40 | 18% | 6% |
| Oil | 3.2 | 32 | 1% | 5% |
| Vegetable broth | 0.3 | 224 | 64% | 32% |
| Salt | 0.7 | 1 | 0% | 0% |
| Pepper | 1.2 | 1 | 0% | 0% |
| Parsley | 1.1 | 5 | 0% | 1% |
| Frying pancakes | 8 | 1% | ||
| Cooking soup | 76 | 11% |
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