Ingredients with Measurements:
- 6 slices of bacon, diced
- 1 large onion, chopped
- 4 cups of chicken broth
- 1 cup of milk
- 2 eggs
- 1 cup of flour
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/4 tsp of nutmeg
- 2 tbsp of butter
- Chopped parsley for garnish
Special equipment needed:
- Large skillet
- Mixing bowl
- Whisk
- Soup pot
Step-by-step instructions:
1. In a large skillet, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. In the same skillet, sauté the chopped onion in the bacon fat until softened and lightly browned. Remove the onion with a slotted spoon and set aside.
3. In a mixing bowl, whisk together the eggs, flour, salt, pepper, nutmeg, and milk until smooth.
4. In a soup pot, melt the butter over medium heat. Add the egg mixture and cook, stirring constantly, until it forms small, thin pancakes (flädle). Remove the flädle with a slotted spoon and set aside.
5. Add the chicken broth to the soup pot and bring to a boil. Reduce the heat to low and add the cooked bacon and onion. Simmer for 5 minutes.
6. Cut the flädle into thin strips and add them to the soup. Simmer for an additional 5 minutes.
7. Serve hot, garnished with chopped parsley.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for cooking bacon and onion
Low heat for simmering soup
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 29g
Protein: 18g
Sodium: 1200mg
Substitutions for ingredients:
- Turkey bacon or vegetarian bacon can be used instead of regular bacon
- Vegetable broth can be used instead of chicken broth
- Soy milk or almond milk can be used instead of milk
- Gluten-free flour can be used instead of regular flour
Variations:
- Add diced potatoes or carrots for extra vegetables
- Use different herbs such as thyme or rosemary for added flavor
- Add a splash of white wine for a more complex flavor
Tips and tricks:
- Make sure to cook the flädle until they are thin and crispy
- Use a slotted spoon to remove the bacon, onion, and flädle from the pot to prevent excess liquid in the soup
- Double the recipe for leftovers or to feed a larger crowd
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls with a few strips of flädle on top and a sprinkle of chopped parsley.
Garnishes:
Chopped parsley
Pairings:
Crusty bread or a side salad
Suggested side dishes:
Roasted vegetables or a green salad
Troubleshooting advice:
If the soup is too thick, add more chicken broth or milk to thin it out. If it is too thin, cook the flädle for a few extra minutes to thicken the soup.
Food safety advice:
Make sure to cook the bacon and eggs thoroughly to prevent foodborne illness.
Food history:
Flädlesuppe is a traditional German soup made with thin pancakes (flädle) and broth. It is often served as a light meal or as a starter to a larger meal.
Flavor profiles:
Savory, salty, and slightly sweet from the onions and nutmeg.
Serving suggestions:
Serve hot as a light meal or as a starter to a larger meal.
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Region: German