This cheese soup with omelet is inspired by European traditions where egg garnishes are common in soups. The fluffy omelet strips floating on top add protein, texture, and visual appeal to an already delicious cheese soup.
It might sound unusual, but the combination is absolutely delicious. The delicate egg strips soak up the creamy cheese broth while adding substance to every spoonful. It's a complete meal in a bowl.
The Omelet Technique
The key is making thin, delicate omelets:
- Beat eggs well for a fluffy texture
- Use a non-stick pan on medium heat
- Pour thin layers - about 1/4 inch thick
- Don't overcook - eggs should be just set
- Roll and slice into thin strips
Cheese Choices
Swiss cheese is traditional, but try:
- Swiss/Emmental - Nutty, mild, melts well
- Gruyère - More complex flavor
- Cheddar - Sharper, American twist
- Gouda - Creamy and slightly sweet
Serving Suggestions
- Fresh crusty bread
- Light salad on the side
- Perfect for brunch or light dinner
- Add fresh herbs for color
Cheese Soup with Omelet
A unique cheese soup topped with delicate strips of fluffy omelet. A protein-rich, satisfying meal inspired by European traditions.
Nutrition per serving
365 Calories
20g Protein
15g Carbs
26g Fat
1g Fiber
Ingredients
Instructions
- . Melt butter. Sauté onion 5 minutes. Add garlic, cook 1 minute. Whisk in flour 2 minutes.
- . Add broth and cream. Simmer 10 minutes. Add cheese gradually, stirring until melted. Add nutmeg.
- . Beat eggs with milk, salt, pepper. Make thin omelets in buttered pan. Roll and slice into strips.
- . Ladle soup into bowls, top with omelet strips and chives.
Recipe Notes
- Make ahead: Make soup ahead, prepare omelet fresh before serving.
- Herb variation: Add fresh herbs to the egg mixture.
- Extra protein: Use more eggs for more omelet strips.
- Storage: Store soup and omelet separately up to 2 days.