Omelette soup

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 91 Kcal, 4g Protein, 10g Carbohydrates, 4g Fat


  • Omelette strips
  • 1 dl milk water (1/2 milk, 1/2 water)
  • 2 pinches salt
  • 50 g white flour
  • 1 fresh eggs
  • clarified butter for baking
  • Stock
  • 1 tbsp flat-leaf parsley, finely chopped
  • 8 dl meat bouillon
  • 1 tbsp chives, fein geschnitten

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  • 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.
  • Note:

    Instead of meat stock, use vegetable or chicken stock.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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