Frittaten Soup

1. Place the beef bones and beef shin in a large stockpot, cover with the cold water, and bring slowly to a boil. Skim off any grey foam that rises to the surface for the first few minutes to keep the broth clear.
2. Char the cut sides of the onion halves in a dry pan until deep brown, then add them to the pot along with the carrots, celery, leek, and lovage. Lower the heat to a bare simmer and cook gently, uncovered, for about 2.5 to 3 hours, never letting it reach a rolling boil.
3. Strain the broth through a fine sieve into a clean pot, discarding the bones and vegetables. Skim off excess fat, season with salt to taste, and keep hot.
4. While the broth simmers, make the pancakes by whisking together the flour, eggs, milk, a splash of water, and a pinch of salt into a smooth, thin batter; let it rest for 20 minutes.
5. Heat a little butter in a non-stick pan over medium heat, pour in a thin ladle of batter, swirl to coat, and cook each thin pancake about 1 minute per side until lightly golden and set through. Repeat until all the batter is used, stacking the pancakes as you go.
6. Roll the cooled pancakes into tight cylinders and slice them crosswise into thin ribbons.
7. Divide the pancake ribbons among four warm bowls, ladle the hot clear broth over them, and garnish with chopped chives just before serving.

You'll use: Pan · Large pot · Saucepan · Whisk