Fritatten Soup with Romaine

1. 1

   Heat the chicken stock in a saucepan over medium heat.

2. 2

   Add the chopped carrots, celery, and onion and cook until the vegetables are soft, about 10 minutes.

3. 3

   Meanwhile, break the eggs into a medium bowl, add 1 teaspoon water, and beat lightly.

4. 4

   Add the flour and whisk well to combine.

5. 5

   (You're essentially making REALLY thin pancake batter.)

6. 6

   Brush a crepe pan (or a small nonstick skillet) with a little olive oil and place it over medium-high heat.

7. 7

   Pour in a small amount of batter and swirl it around to thinly coat the bottom of the pan; pour any excess back into the bowl.

8. 8

   Cook until set, about 30 seconds to 1 minute.

9. 9

   Carefully turn the crepe over and cook on the other side for 10 to 15 seconds.

10. 10

    Remove the crepe and put it onto a plate.

11. 11

    Continue making crepes and stacking them until all the batter is used up.

12. 12

    When the crepes cool, slice the stack into 1/4-inch wide strips.

13. 13

    Heat 1 teaspoon olive oil in a small skillet over medium-high heat.

14. 14

    Cook the mushrooms until they release their liquid, about 3 minutes; set aside.

15. 15

    Add another teaspoon oil and cook the romaine until just wilted, about 1 minute; set aside.

16. 16

    Divide the soup among 4 heated wide soup bowls.

17. 17

    Pile on the sliced crepes, then top with the romaine and mushrooms.

18. 18

    Serve immediately.

19. 19

    The soup stock can be anything you like.

20. 20

    Fritatten soup is a really nice base that you can take in any direction you like.

* Per serving · 4 servings · Values may vary.