Non-VegetarianAlpine Italian cuisine Soups

Frittatensuppe

Name: Frittatensuppe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Alpine Italian
Ingredients: 100 g Plain flour; 200 ml Whole milk; 2 large eggs; 20 g Unsalted butter; 2 g Fine sea salt; 0.5 g Ground nutmeg; 1 l rich beef broth; 10 g Fresh chives

Frittatensuppe is a comforting South Tyrolean soup of golden, ribbon-cut savoury pancakes served in piping hot, crystal-clear beef broth, known in Italian as brodo con frittatine.

🇮🇹Italy· Trentino-Alto Adige

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 210 kcal

Ingredients

0 of 8 gathered

Servings

100 g Plain flour — sifted
200 ml Whole milk — at room temperature
2 large eggs — lightly beaten
20 g Unsalted butter — melted for cooking
2 g Fine sea salt — a generous pinch
½ g Ground nutmeg — freshly grated, a tiny pinch
1 l rich beef broth — well-strained, crystal clear and seasoned
10 g Fresh chives — finely snipped

Equipment

•Non-stick frying pan (20-22 cm)
•Medium saucepan
•Whisk
•Ladle
•Sharp chef's knife

Nutrition

Per serving, approximate

Calories: 210 kcal
fat: 8 g
carbs: 22 g
fibre: 1 g
protein: 11 g
calories: 210 kcal

Instructions

1
Whisk the flour, milk, eggs, sea salt and nutmeg in a bowl until smooth and lump-free.
2
Rest the thin pancake batter on the counter for ten minutes.
3
Heat a smear of butter in a 20 cm frying pan over medium heat.
4
Pour a small ladle of batter into the pan, swirling quickly to form a thin, even pancake.
5
Cook for roughly one minute until the underside is pale golden, then flip and cook the other side for thirty seconds.
6
Transfer the pancake to a plate and repeat with the remaining batter to make four to five thin pancakes.
7
Roll each cooled pancake tightly into a cylinder and slice across into thin ribbons roughly five millimetres wide.
8
Heat the seasoned beef broth in a saucepan until piping hot and simmering gently.
9
Divide the pancake ribbons loosely among four warm soup bowls.
10
Ladle the boiling beef broth over the pancake ribbons, scatter generously with snipped chives and serve immediately.

Chef's tips

Ensure the pancakes are completely cold before rolling and slicing to get neat, elegant ribbons. Always add the broth to the bowls just before carrying them to the table so the pancake ribbons do not become soggy.

Ingredient substitutions

rich beef broth → a rich brown vegetable or mushroom stock for a vegetarian version
plain flour → a 1-to-1 gluten-free plain flour blend

Storage

Store the cooked, unsliced pancakes wrapped in cling film in the fridge for up to two days, keeping the broth separate.

Reheating

Reheat the broth until boiling and warm the pancake strips briefly at room temperature before pouring the broth over them.

Common mistakes to avoid

•Simmering the pancake strips inside the pot of broth, which makes the broth cloudy and the ribbons mushy.
•Making the pancakes too thick, resulting in heavy, doughy spirals instead of delicate ribbons.