Austrian · Soup
Frittatensuppe
- Easy
- 30 min
- roughly 3 of 4 for cost
Leads with fresh herbs arguing happily on top, richness that coats and comforts.
Ingredients
- 1L strong clear beef broth (the Tafelspitz broth, ideally; Vienna wastes nothing)
- Crêpe batter: 100g flour, 2 eggs, 200ml milk, salt, chives
- Butter for the pan
- Chives to serve
- That is all: restraint is the recipe
The skills inside
Allergen screen
Found: gluten · dairy · egg
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Make thin, pale crêpes; cool them.
- Roll each into a cigar; slice into fine ribbons, the frittaten.
- Heat the broth to just under a boil; season precisely.
- Ribbons into warm bowls; broth over at the table; chives. Serve immediately, before they soften.
At the Table
- The Pour
- Cabernet Sauvignon or Malbec
- Also Right
- Tempranillo (Rioja Reserva)
- From the Taps
- Amber ale
- Zero-Proof
- Sparkling water, make room
Tannin binds to seared protein and fat: each bite softens the wine, each sip resets the palate: the steakhouse equation.
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