Omelette Soup

Name: Omelette Soup (Mariola)
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 litre (1¾ pints) good chicken or beef stock; 4 tablespoons olive oil; 2 tablespoons very finely chopped fresh parsley; 4 tablespoons pecorino or Parmesan cheese, freshly grated; 4 tablespoons pecorino or Parmesan cheese, freshly grated; 2 tablespoons dried breadcrumbs; 6 eggs; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 1 litre (1¾ pints) good chicken or beef stock

Mariola

Preparation info

Serves
4

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

I was astonished to come across this soup in Calabria, since it is very similar to one I used to love while studying in Vienna. The Viennese speciality is called Fritatensuppe. Both have as their base a good chicken or beef broth and are garnished with a thin omelette cut into strips. Remarkably tasty and very easy to make.

Ingredients

6 eggs
2 tablespoons dried breadcrumbs
4 tablespoons

Europe
Italy
Vienna
Starter
Soup
Mediterranean

Method

Beat the eggs in a bowl and then mix in the breadcrumbs, cheese, parsley, salt and plenty of pepper. Heat the olive oil in a frying pan and make 5 or 6 (depending on the size of the pan) very thin, flat omelettes. Turn out of the pan and cut into very narrow, small strips.

Heat the stock in a pan until it is piping hot, add the omelette strips and serve. You could sprinkle a little grat