Vegetable Soup with Herb Omelette

1. Wash and clean the endive salad well and blanch it in plenty of boiling water for 1 minute. Take the endive head out of the water with a sieve and rinse with ice-cold water. Keep the brewing water for blanching the vegetables. Let the cold water drain well. Then squeeze out the lettuce well and cut it crosswise into fine strips.
2. Wash, clean and chop the fresh soup herbs. Cap the onions at both ends, peel them and also chop them into small pieces. Wash and clean the fresh vegetable mix, cut into bite-sized pieces and blanch for 4 – 6 minutes.
3. Heat the olive oil in a larger pan, add the chopped herbs and onions and sweat. Add ¾ of the endive strips, mix well and simmer gently for 6 minutes with the lid on. Season to taste with salt, lemon juice, a pinch of nutmeg and black pepper, fresh from the mill.
4. Beat the eggs, whisk with a pinch of salt and black pepper fresh from the mill and the Parmesan. Gently mix the egg mixture into the vegetables in the pan and let set over moderate heat. Let cool and remove from the pan. Cut the omelette into strips approx. 8 mm wide.
5. Heat the water for the broth, add the chicken broth and let it dissolve. Add the omelette strips along with the remaining endive leaves, the blanched vegetables and the marsala to the broth and bring to the boil. Distribute on the serving plates, serve warm and enjoy.

Annotation:

1. In the present case, these were a small cauliflower, a small broccoli and a small pepperoni. The broccoli leaves are responsible for the strong green. Any other vegetable can be used depending on the season.