Saturday, 3 January 2015

Frittata Soup

Frittata Soup
Warm and comforting mushroom broth, served with deliciously seasoned crepe strings and brightened up with spring onion rings. This vegetarian soup is just what you need to help you get back to normal life after all the festivities (and the eating... and the drinking) from the past two weeks. ;)
Frittata soup is a fairly traditional European soup and it has actually different names, depending of which country you are in. In Austria, it is know as Frittata Suppe, in Germany you'll find it as Flädlesuppe (or Pfannkuchensuppe - which precisely translates to Pancake Soup), in Italy it is know as Brodo con Tagliolini di Crespelle and in it's French name is Consomme Celestine. 
Originally it is made with beef broth but the Love, Thyme and Honey version is made with a flavorful vegetarian mushroom broth, which only makes it even more decadent and appetizing. A great serving suggestion is as a first course, as it provides a light and exciting beginning to the courses to come. 
Fresh Herb Crepe
Frittata Soup

Preparation time: 40 min
Yield: 6 portions
Level: Easy


For the Broth
  • 30 g Dried mushrooms
  • 1 Celery stalk
  • 1/2 Medium onion
  • 1 Rosemary stem
  • 3 Thyme stems
  • 4 Pepper corns
  • 1.5 l of Vegetable stock (or water)
  • Salt to taste
For the Crepes
  • 200 ml ofMilk
  • 1 egg
  • 75g all purpose flour
  • 1/4 tsp of Grated nutmeg
  • 1 tbsp Thyme leaves
  • 2 tbsp Chopped parsley 
  • Salt and Pepper
  • Oil
  • 2 tbsp of sliced Spring Onions
Add all broth ingredients to a pan and let it cook, covered, for 40 minutes. 

While the broth cooks, mix all crepe ingredients together - except for the oil -  and set it aside. Warm up a medium (preferably non-stick) pan and drizzle it with a little bit of oil. Pour one ladle of the crepe batter in the skillet and spread it evenly by making circular movements with the pan. When the crepe looses itself from the pan, is time to turn it. 
Proceed with this process until you've used up all the batter. When you're done, cut the crepes into strings - you easily do it by rolling them like a flute and slicing them. 

Strain the mushroom broth and fish out the now re-hydrated mushrooms.

To serve, place crepe strings and a few pieces of the re-hydrated mushrooms in a bowl. Pour in the broth and spread spring onion rings above it. Voilá! Deliciousness is ready!

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  1. Oh wow! looks really warming and delicious!

    1. Thanks! :) I find it both warming and delicious too!

  2. What a unique idea, love this! It sounds soo good!

  3. This is such a great idea and such a warm and filling soup!

    1. Thanks Katerina! :) I appreciate you coming by and commenting! Have a lovely end of the week!

  4. Your mushroom broth sounds delicious...

    I hadn't encountered that soup with the crepes, before - what a lovely idea to just add a bit of substance to a rich broth!

    1. Thanks Anne, its a very tasty broth and the crepe strings are a nice addition to it... bit unusual but super delicious!

  5. This looks delicious! We are huge soup fans here! Thanks for sharing this fabulous recipe with us at Foodie Fridays! Pinned!