Flädlesuppe

Instructions

1. Mix the flour and milk into a smooth batter, then beat in the eggs and nutmeg and let it rest for 15 minutes.
2. Melt a little butter in a small pan and pour in a thin layer of batter. Cook for 1 minute on each side to get a very thin pancake.
3. Stack the pancakes, roll them up and cut them into thin strips about 5 mm wide.
4. Heat the broth with the carrot and leek cut into thin rounds for 15 minutes.
5. Add the parsley and season with salt and pepper.
6. Divide the pancake strips among the bowls and pour the very hot broth over them.
7. Sprinkle with snipped chives and serve immediately.