Omelet Soup with Smoked Bacon and Lettuce

  • Difficulty: Medium
  • 40 minutes
  • 4 servings
Omelet Soup With Smoked Bacon And Lettuce

This might look like tripe soup at first glance. But no cow stomach was used here. We prepared a delicious low-carb omelet soup, where the omelet strips deliciously combine with julienned smoked bacon, lettuce, and sour cream.

Ingredients

3 eggs
1 egg white
salt
1 tablespoon vegetable oil
10 ounces of smoked bacon, julienned
1 onion, diced
3 garlic cloves, diced
3 spring onions, chopped
1 lettuce, chopped
8 cups of bone broth (2 liters)
1 egg yolk
7 ounces of sour cream
2 tablespoons of apple cider vinegar

Steps

  1. Add the eggs, egg white, and a dash of salt to a smaller bowl. Whisk them.
  2. Heat 1 teaspoon of vegetable oil in a pan over low heat. Add 1/2 of the beaten eggs and fry for 1-2 minutes on each side. Do the same for the remaining quantity.
  3. Place the 2 omelets on the work surface one on top of the other. Cut them in half, then cross-cut them into stripes. Set them aside.
  4. Heat the vegetable oil in a pot over lower heat and add the smoked bacon, onion, and garlic. Cook and stir for up to 1 minute.
  5. Add the spring onion and lettuce. Stir in and pour the bone broth. Season with salt, stir in, then simmer for 20 minutes.
  6. Add the omelet strips and stir them in.
  7. Shortly whisk together the egg yolk, sour cream, and vinegar in a smaller bowl. Add this mixture to the pot and stir it in.
  8. Serve warm.

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