Pasta dishes are always a good idea!
A colorful soup stew, prepared with fresh garden vegetables, creates the basis for sweet main dishes, as well as for delicacies with apricots.
First, rinse the vegetables. Remove the peel from kohlrabi, celery, potatoes and carrots and cut them into coarse pieces. Divide the broccoli into small roses and finely chop the onions. Put all the vegetables in 1½ l of water and simmer gently for about ½ hour until the vegetables are al dente. Season the soup with salt, pepper and nutmeg (freshly grated).
Mix milk, eggs, flour and salt until smooth. Put oil in a frying pan and heat. Pour the batter in thinly and bake until golden brown on both sides. The amount of dough makes about 2 pancakes. When cool, roll up and cut into narrow strips.
When soup is finished cooking, add pancake noodles over soup and bring to table with fresh chopped parsley from the garden.
– The soup can be cooked in larger quantities as well, then you save cooking for the next day.
– The quantities of vegetables are variable. What the garden has to offer goes into the soup pot.