Ingredients with Measurements:
- 6 slices of bacon, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 6 cups of chicken broth
- 2 cups of fresh spinach, chopped
- 1 cup of heavy cream
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- 4 eggs
- 1 cup of all-purpose flour
- 1/2 cup of milk
- 1/4 teaspoon of salt
- 1/4 teaspoon of ground nutmeg
- 2 tablespoons of butter
Special equipment needed:
- Large soup pot
- Mixing bowl
- Whisk
- Non-stick skillet
Step-by-step instructions:
1. In a large soup pot, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
2. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and let simmer for 10 minutes.
4. Add the chopped spinach, heavy cream, dried thyme, and salt and pepper to taste. Let simmer for another 5 minutes.
5. In a mixing bowl, whisk together the eggs, flour, milk, salt, and ground nutmeg until smooth.
6. Melt the butter in a non-stick skillet over medium heat. Pour in a ladleful of the egg mixture and swirl the pan to spread it out into a thin layer. Cook for 1-2 minutes until the bottom is lightly browned, then flip and cook for another 1-2 minutes on the other side. Repeat with the remaining egg mixture.
7. Roll up the cooked egg crepes and slice them into thin strips.
8. To serve, ladle the soup into bowls and top with the bacon and egg crepe strips.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 28g
Carbohydrates: 17g
Protein: 19g
Substitutions for ingredients:
- Instead of bacon, you can use ham or sausage.
- You can use vegetable broth instead of chicken broth for a vegetarian version.
- Instead of heavy cream, you can use half-and-half or whole milk.
Variations:
- Add diced potatoes or carrots to the soup for extra texture and flavor.
- Use different herbs such as rosemary or oregano instead of thyme.
- Add a splash of white wine to the soup for a more complex flavor.
Tips and tricks:
- Make sure to chop the spinach finely so it cooks quickly and evenly.
- Don't overcook the egg crepes or they will become tough and rubbery.
- You can make the egg crepes ahead of time and store them in the fridge until ready to use.
Storage instructions:
Store leftover soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl and garnish with a sprig of fresh thyme.
Garnishes:
Fresh thyme, chopped parsley, or grated Parmesan cheese.
Pairings:
Crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables or garlic bread.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the bacon and eggs thoroughly to avoid any risk of foodborne illness.
Food history:
Flädlesuppe is a traditional German soup made with thin egg crepes called Flädle. It is often served as a comfort food during the cold winter months.
Flavor profiles:
Savory, creamy, and slightly smoky from the bacon.
Serving suggestions:
Serve the soup hot with a slice of crusty bread on the side.
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Region: German