Frittata Soup
The Frittata Soup from Spoonsparrow is simple and consistently delicious as an appetizer or light lunch.
Ingredients
- 125 g flour
- Salt
- 200 ml milk
- 2 Eggs
- 30 g clarified butter (for frying)
- 0.5 bunch parsley (about 15 g)
- 1 l meat broth
Instructions
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1.
Whisk the flour with a pinch of salt into a bowl, gradually adding some milk to create a smooth batter. Gradually fold in the eggs until you have a thick, smooth dough; add more milk if needed.
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2.
Heat the clarified butter in a pan and ladle a scoop of batter into it. Swirl the pan so the batter spreads thinly, cooking until golden brown before flipping. Repeat with the remaining batter to make thin pancakes. Remove them and drain on kitchen paper. Roll each pancake and slice into thin strips.
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3.
Wash the parsley, shake off excess water, pluck the leaves, and finely chop. In a pot, heat the broth and add the frittata strips, warming briefly before ladling into preheated soup bowls. Sprinkle with chopped parsley and serve immediately.
