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:

The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Omelette strips

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

Stock

8dl meat bouillon
1tbsp flat-leaf parsley, finely chopped
1tbsp 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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