La petite biscotte

“Les soupes, c’est pour les vieux” (Soups are for old people)

“Errm… mais moi j’aime la soupe :p” (Uhm… but I like soup :p)

“Pas possible!” (Can’t be!)

I remember having a similar conversation with my husband’s adorable aunt. Well I’m not quite sure if young people really have come to hate soup nowadays, but I can’t imagine autumn without colorful vegetable soups. I must admit that the above soup looks more like a purée but that’s exactly the consistency I like

Ingredients

• For the soup:
• If you live in France, you can buy a bunch of vegetables together (”Pot au feu” - vegetables). One of those boxes is what I used here (minus one onion). If you do not have anything similar where you live use 4 carrots, 1 onion, 2 turnips, 1 leek. You may, of course substitute the vegetables in any way you like (with what you got at home), you can even use 1-2 potatoes.
• water
• salt

• For the Zucchini Pancakes:
• 200g of flour
• 1 cup half milk half water
• 2 eggs
• 100g yoghurt
• 1 big Zucchini, finely shredded
• salt
• pepper
• optional: grated emmental cheese
• oil (olive oil for example)

____________

1. Cut the vegetables roughly and put them in a pot. Add water to the pot to cover the vegetables. Cover with a lid and bring everything to a boil, then reduce heat to low and let simmer for about 45 minutes. If the water level gets low, don’t hesitate to add more.
2. 15 minutes before your soup has finished simmering, start preparing the pancake batter. Pour the flour into a mixing bowl then slowly add the milk/water while mixing well. Adding the wet ingredients to the dry ingredients while mixing prevents lumps. Then add the eggs, the yoghurt and the spices. Mix everything well, then fold in in the shredded Zucchini (if you leave the skin on, it gives the pancakes a nice color).
3. Put some oil in a frying pan and heat it up well at medium heat.
4. With a laddle pour some of the batter into the pan until the whole surface of the pan is covered. Let it cook until the pancake is golden brown on the down-side then flip it. Sprinkle some shredded cheese on it and let the pancake cook until it reaches the same golden brown color from the other side. Once that is done you can fold the pancake in a half or you can fold it the way I did in the above picture (the cheese must be inside though).
5. Once the soup is done, remove it from the stove and let it cool off a little while finishing the rest of your pancakes.
6. Once that is done, pour the soup into a blender and blend it really well until there are no bits of vegetables left. You can then pass the soup through a sieve if you’d like a really smooth texture. It is not necessary though.
7. Season the soup and add a little crème fraîche or some chopped parsley as garnish.

- Serves 4. Enjoy