Flädlesuppe. Part Pancake. Part Soup. Pure Comfort.
Hi my name is Emily, and I’m slightly obsessed with soup.
Yum yum or yum?
Thai coconut, green veggie puree, lentils galore. You name it, and I’ve made a big, steaming pot of it. Something about warm broth in winter brings me so much comfort, and feels good for my soul. And in my current situation, (i.e. cooking for a party of one in Germany), leftover soup makes the BEST packed lunch for the following day. Healthy, yummy and filling.
And while I love soup of all sorts, there is one that has a spot in my heart. And said spot is at the very tippity top of said heart. It’s called Flädlesuppe. Can’t pronounce it? That’s ok, neither can I. But I think it’s something along the lines of FLAY-Dull-Zuhpuh. Now say that ten times fast…
What the heck is it?
It’s a big bowl (or small bowl, but come on, live a little) of noodle-like strips of savory pancake, topped with a hot, herb-laden broth. That’s it. And it is oh-so-comforting. I highly recommend it after a long day of skiing (or falling in snow), as this soup made all of my skiing woes magically disappear on my winter sport getaway last year with Kris. (The majestic backdrop of the Alps also helped.)
Have I mentioned my talent for skiing?
As a child, I lived in Minnesota for four years, and my parents put me in a club called “Ski Jammers.” Every Saturday morning I was on a bus filled with other spunky seven-year-olds, and a few patient instructors, to a different slope. It was awhile ago, but I remember being a solid skier, so I was thrilled when Kris gifted me a weekend getaway to the Alps last winter, for Christmas. Turns out, skiing is not like riding a bike. Not at all, in fact. In facty fact, I’m a really bad skier! But you know what makes a few days of snowy butt bruises better? Flädlesuppe.
Most of the charming chalets at the bottom of the slopes in Garmisch were serving up piping batches of Flädlesuppe, and I was one happy customer. I joyfully ate my feelings with every bite of this pancake-filled broth. And imagine my joy when I finally figured out how to spell the darn thing, and found a few recipes online.
And while the name may sound complex, this soup is super easy to make. It’s the perfect sick day, stressful day, or any day meal that can be thrown together in fifteen minutes, with everything you already have at home. Don’t believe me? Check out the super simple semi-recipe below.
For the Pancakes
1/2 Cup Flour
1/3 Cup Milk
Pinch of Salt
For the Broth
Quality Veggie or Beef Broth
Fresh Herbs (scallions, parsley, whatever you got)
Pat on Back
Combine the pancake ingredients in a bowl and whisk until a smooth batter starts to form. In a pan over medium heat, melt a small pat of butter. Pour 1/3 of the batter into the pan, and swirl the pan until the batter is spread in a thin crepe-like layer. Wait for cute air bubbles to populate the surface of your pancake, check it’s a little brown on the bottom, and flip it over. After a minute or two on the other side, place the pancake on a plate, and repeat the process for the remaining batter.
In a separate pot, prepare your broth and add whatever herbs you’ve got on hand. When I ran out of fresh herbs, I used a frozen 8-herb blend they sell in the supermarkets here, and even that was delicious. So have no fear, you really can’t mess this up. Let this pot of joy simmer for a few minutes.
Meanwhile, cut your pancakes into thick egg-noodle like strips, and roll them into little spirals. Place a few spirals in a soup bowl, and cover them with the hot broth mixture. And enjoy your pancake soup for the soul.