Omelette soup

Omelette soup

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 91 kcal
, Fat: 4 g
, Carbohydrate: 10 g
, Protein: 4 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Omelette strips

50 g white flour
2 pinches salt
1 dl milk water (1/2 milk, 1/2 water)
1 fresh egg
clarified butter for baking

Stock

8 dl meat bouillon
1 tbsp flat-leaf parsley, finely chopped
1 tbsp chives
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How it's done

Omelette strips

Mix the flour and salt in a bowl and create a well in the middle. Combine the milky water with the egg, pour into the well while stirring with a whisk, continue to stir until the batter is smooth. Cover and leave to stand at room temperature for approx. 15 mins. Heat a little clarified butter in a non-stick frying pan. Pour half of the batter into the pan. Reduce the heat. Once the underside is cooked and separates from the pan, turn the omelette and finish cooking, then remove. Repeat these steps with the remainder of the batter. Roll up the omelettes and cut into thin strips.

Stock

Bring the stock to the boil. Add the omelette strips and heat gently. Garnish with parsley and chives.

Good to know
Note: Instead of meat stock, use vegetable or chicken stock.

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