Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup heavy cream
- 2 eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Blender or immersion blender
- Large mixing bowl
- Whisk
- Non-stick skillet
- Ladle
- Soup bowls
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
2. Add the diced tomatoes, chicken broth, dried basil, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
3. Using a blender or immersion blender, puree the soup until smooth.
4. Return the soup to the pot and stir in the heavy cream. Keep the soup warm over low heat.
5. In a large mixing bowl, whisk together the eggs, flour, salt, black pepper, dried basil, dried oregano, garlic powder, and grated Parmesan cheese until smooth.
6. Heat a non-stick skillet over medium heat. Ladle a small amount of the egg mixture into the skillet, tilting the skillet to spread the mixture into a thin layer. Cook for 1-2 minutes, until the bottom is golden brown, then flip and cook the other side for another 1-2 minutes. Repeat with the remaining egg mixture, making several thin pancakes.
7. Roll up each pancake and slice into thin strips.
8. Ladle the soup into bowls and top with the sliced pancake strips.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Soup should be kept warm over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 276
Fat: 18g
Carbohydrates: 19g
Protein: 10g
Sodium: 1,200mg
Sugar: 8g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh basil can be used instead of dried basil.
- Half-and-half can be used instead of heavy cream.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add cooked chicken or shrimp to the soup for a heartier meal.
- Use different herbs and spices in the egg mixture, such as thyme or paprika.
- Top the soup with croutons or shredded cheese instead of the pancake strips.
Tips and tricks:
- Be sure to whisk the egg mixture well to avoid lumps.
- Use a non-stick skillet to prevent the egg mixture from sticking.
- Roll up the pancakes tightly before slicing to create thin strips.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in a colorful bowl with a sprig of fresh basil on top.
Garnishes:
Fresh basil leaves, grated Parmesan cheese, or croutons can be used as garnishes.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
A side salad or garlic bread would complement this soup nicely.
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the egg mixture is too thick, add a splash of milk to thin it out.
Food safety advice:
Be sure to cook the egg mixture thoroughly to avoid any risk of foodborne illness.
Food history:
Flädlesuppe is a traditional German soup made with thin pancakes, also known as flädle or Pfannkuchen.
Flavor profiles:
This soup has a rich tomato flavor with a hint of basil and Parmesan cheese. The thin pancake strips add a unique texture to the soup.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a starter for a larger meal.
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Region: German