Ingredients
- For the vegetable soup
- 3 tbsp oil
- 20 g butter
- 2–3 onions
- 2 cloves of garlic
- ½ celeriac
- 5 celery stalks, with leaves
- 2 leeks
- ½ bunch parsley
- 350 g carrots
- 2 tomatoes, peeled
- 350 g potatoes
- 1 vegetable stock cube
- Salt
- White pepper
- 2 l water
- Optional
- Cooking cream or crème fraîche
- A slice of lean bacon
- For the pancakes
- 500 g flour, sifted
- 800 ml milk
- 200 ml water
- 4 eggs
- A pinch of salt
Instructions
The vegetable soup
- Melt the oil and butter in a large pan over a medium heat, then add the finely chopped onions and garlic.
- Peel and chop the celeriac, celery stalks, carrots, leeks and tomatoes. Finely chop the parsley. Add everything to the pan, stir well and sauté briefly.
- Add the water and cook over a medium heat. Add the vegetables and season with salt and pepper.
- When the vegetables are nearly soft, add the peeled and diced potatoes.
- When everything is completely soft, remove from the heat and blend until creamy (using a blender or a hand mixer).
- Feel free to add a dash of cream or crème fraiche. Gudden Appetit!
The pancakes
- Put the sifted flour, milk, water, eggs and salt in a bowl.
- Mix with a hand mixer until smooth, adding a little more water if necessary.
- Heat some sunflower oil in a frying pan over a high heat, cover the bottom of the pan with a thin layer of the mixture, fry the pancakes on one side, then turn them over and cook the other side. Remove from the pan and repeat with the remaining mixture.
Recipe: Charel Heinen
