Fritatten Soupe
Ingredients
Instructions
- Heat a sauce pot over medium heat with a drizzle of olive oil.
- Gently cook mushrooms 5 minutes, season lightly with salt and pepper.
- Add a splash of sherry and cook off.
- Add beef stock and 1 cup water and simmer over low heat.
- Whisk eggs in a bowl with a pinch of salt and a splash of water, about 2 teaspoons.
- Sprinkle the flour while you whisk and add a dash of freshly grated nutmeg.
- Heat a drizzle of olive oil at a time in a small nonstick pan over medium-high heat.
- Add a small ladle of eggs to the pan and swirl it around.
- Flip the egg crepe after 30 to 40 seconds and cook 15 to 20 seconds on the other side.
- Stack up the egg crepes and when you've used the last, 6 to 8 crepes, roll the crepes and slice into 1-inch strips.
- Divide the crepe strips evenly among 4 bowls and top with 2 tablespoons chopped chives then ladle the beef and mushroom broth over top and serve immediately.
Nutrition & Diet Analysis (per serving)
648
kcal
32% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).