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6–8
Easy
10 min
Published 1997
Serving finely sliced, savoury rolled pancakes as a soup garnish is an oriental idea. They work particularly well with clear soups that rely on a good quality stock, but they are also good with thick vegetable purées, and contribute extra protein.
I like to favour the pancakes with fresh herbs, and you can ring the changes to complement your soups; basil, for example, goes very well with tomato soup, and watercress goes with cucumber or lettuce.