This was meant for the Swiss Weeks, Flädlisuppe, a regular on my grandmother Nani’s Sunday table. Now everything has changed.
I’m devastated to announce that all the workshops until and including July will be cancelled due to the current situation. For those of you who have already booked, I’m looking into alternative dates, however, there is a lot of uncertainty. I’m desperately hoping that we can hold the dates for the ones later in 2020. Please accept my sincere apologies.
I know it’s small comfort, but here’s the recipe for Flädlisuppe, simplicity in these times of chaos.
We kids really loved Flädlisuppe because Flädlisuppe involved Omelette for dessert. Swiss Omelette. An Omelette is something between a French crèpe and an American pancake in terms of texture, a typically Swiss compromise one could say.
The Flädlisuppe consists of a thinly sliced Swiss Omelette which we call Flädli, chopped chives and clear broth. And because there’s no use in making just one Omelette for a Flädlisuppe you might very well make a high pile and stash them in the oven for dessert. With sugar and cinnamon. And apple compote.
What you’ll need:
150g flour (T80 or lower), 1 egg, 3dl milk or water-and-milk, a pinch of salt, oil for frying (I normally use sunflower seed for this purpose), 1 litre of stout bone or vegetable broth.
How to cook it:
Mix all ingredients until you obtain a liquid dough. Let sit for about an hour. In a wide frying pan heat a generous drizzle of oil. As soon as the fat is hot, pour a dollop of dough and move the pan in order to have it running flat. Fry at medium temperature until the omelette comes off. Turn and fry the bottom too.
Cut into thin slices, arrange on a soup plate and pour hot broth over it. Garnish with freshly cut chives.
How to enjoy it:
This is a simple soup, no chichi, so why not with a glass of fresh Muscadet.