FRITATTEN SOUP WITH ROMAINE
Provided by Hans Rueffert
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the chicken stock in a saucepan over medium heat. Add the chopped carrots, celery, and onion and cook until the vegetables are soft, about 10 minutes.
- Meanwhile, break the eggs into a medium bowl, add 1 teaspoon water, and beat lightly. Add the flour and whisk well to combine. (You're essentially making REALLY thin pancake batter.) Brush a crepe pan (or a small nonstick skillet) with a little olive oil and place it over medium-high heat. Pour in a small amount of batter and swirl it around to thinly coat the bottom of the pan; pour any excess back into the bowl. Cook until set, about 30 seconds to 1 minute. Carefully turn the crepe over and cook on the other side for 10 to 15 seconds. Remove the crepe and put it onto a plate. Continue making crepes and stacking them until all the batter is used up. When the crepes cool, slice the stack into 1/4-inch wide strips.
- Heat 1 teaspoon olive oil in a small skillet over medium-high heat. Cook the mushrooms until they release their liquid, about 3 minutes; set aside. Add another teaspoon oil and cook the romaine until just wilted, about 1 minute; set aside.
- Divide the soup among 4 heated wide soup bowls. Pile on the sliced crepes, then top with the romaine and mushrooms. Serve immediately.
- The soup stock can be anything you like. Fritatten soup is a really nice base that you can take in any direction you like.
FRITTATENSUPPE - BEEF BROTH TOPPED WITH STRIPS OF SLICED PANCAKE
Austria is a heaven for soup lovers, no meal starts without it. Fritattensuppe is traditionally a home made beef broth topped with rolled up and then thinly sliced strips of pancake, called frittatas. For this application, the pancake doesn't have to be super thin and should be fried golden brown.
Provided by gemini08
Categories Clear Soup
Time 50m
Yield 8 pancakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Stir together milk and flour, add the egg, salt and a tbsp of butter, mixing well to make a smooth batter. Let rest for 15 minutes.
- Add a little butter to a nonstick omelette pan, ladle some of the batter in the center of the pan than tilt it to evenly cover entire surface. Cook for 1 - 2 minutes minutes or until golden brown.
- Lift the edge with a spatula to loosen and turn, add more butter and cook for another minute. Remove to a platter. Repeat with remaining batter.
- If the batter gets too thick towards the end, just add a little milk and mix well.
- Let the pancakes cool off, then roll each one tight together like a cigar and with a sharp knife slice thinly across.
- Top each bowl of broth with the frittata slices or serve separately on the side. Finish the soup with chopped chives and grated nutmeg (optional).
VERMICELLI SOUP
This soup is called "fideo" or "sopa seca" -- dry soup -- and is eaten all over Mexico. It is inexpensive and easy to make. This can be comforting when sick but, it is a GREAT side dish with any kind of meat, poultry, fish. To make it more soupy you can add vegetable broth to taste.
Provided by Kathy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 7
Number Of Ingredients 7
Steps:
- Using a large saute pan, fry vermicelli in vegetable oil till golden brown.
- In a food processor or blender, blend the water, onion, tomatoes, garlic and salt. Strain.
- Pour blended mixture over the vermicelli and allow to simmer till all the liquid has been evaporated or absorbed.
Nutrition Facts : Calories 216.6 calories, Carbohydrate 37.1 g, Fat 5.1 g, Fiber 2.2 g, Protein 6.8 g, SaturatedFat 0.8 g, Sodium 4.8 mg, Sugar 2.9 g
STRACCIATELLA SOUP
Stracciatella is often referred to as 'Italian egg drop soup,' which is fine, but knowing the name actually means little, torn rags or shreds works so much better metaphorically. When you've been run ragged, stracciatella is always there for you. As you eat this, hopefully with some nice crusty bread, imagine all those little 'rags' floating in the bowl are all your torn-up problems, both real and imagined. They were there, and then they were gone. You just won--with soup.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Bring broth to a simmer in a pot over high heat. Taste broth and adjust salt and pepper as needed.
- Whisk eggs, parsley, semolina flour, grated Parmigiano Reggiano and pecorino Romano cheeses, salt, pepper, cayenne pepper, and nutmeg together in a bowl until well blended.
- While stirring the simmering broth, slowly pour egg mixture into the broth. Bring mixture back up to a simmer. The liquid will be slightly cloudy initially and clear as broth heats.
- Serve in bowls; garnish with a drizzle of olive oil and a pinch of red pepper flakes.
Nutrition Facts : Calories 313.4 calories, Carbohydrate 12.5 g, Cholesterol 307.6 mg, Fat 20.1 g, Fiber 0.8 g, Protein 19 g, SaturatedFat 5.9 g, Sodium 3258.5 mg, Sugar 4.1 g
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