Frittatensuppe mit Schnittlauch

A clear vegetable broth with thin strips of egg pancake, which Grandma used to serve on Sundays before the roast. Light, warming and quick to get on the table.

By yumbelo · 4 servings · 45 minutes

Ingredients

• 1.5 l Water
• 2 pc Carrots
• 1 pc Celery stalks
• 1 pc Leek
• 1 pc Onion
• 1 pc Bay leaf
• 1 tsp Salt
• 3 pc Eggs
• 120 ml Milk
• 80 g Wheat flour
• 1 pinch Nutmeg, grated
• 1 pinch Salt
• 1 tbsp Cooking oil
• 1 bunch Chives

Method

1. Bring the water to a boil with the peeled carrots, celery stalks, leek, halved onion, bay leaf and salt, then simmer gently for about 30 minutes.
2. Remove the vegetables from the broth, cut the carrots into fine dice and return them to the broth. Keep the broth warm.
3. Whisk the eggs, milk, flour, nutmeg and salt in a bowl to a smooth, thin batter and let it rest for about 10 minutes.
4. Heat a little oil in a non-stick pan, pour in a ladleful of batter and spread it thinly. Cook the frittata for about 1 to 2 minutes, flip it and finish cooking briefly. Repeat until the batter is used up.
5. Let the frittatas cool slightly, roll them up loosely and cut into thin strips.
6. Finely chop the chives and season the broth again with salt to taste.
7. Divide the frittata strips among four soup plates, pour the hot broth over them and serve sprinkled with chives.