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Fuddelsuppe, vermicelli and egg soup

Fuddelsuppe, vermicelli and egg soup

Appetizers

A spontaneous “Wittgenstein soup” created by a chef for a late-night customer: vermicelli and caramelized onions in butter, broth, vegetables, and beaten …

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Recipe from NeuerNutzer2009, Prog, MichaelFreyTool and 1 other contributors, adapted by Recette de cuisine · · updated on

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Broad bean soup is a simple yet delicious recipe that originated in a hotel in the Wittgenstein region. A chef, under pressure to create a dish quickly, improvised this soup for a late-arriving guest, adding broad beans, onions, vegetables, and broth. The recipe gained popularity and became a staple on menus.

Ingredients and directions

  • Prep time15 min
  • Cook time20 min
  • Total35 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$10.10 $2.53 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.

Ingredients

4 people
  • $7.88
  • $0.51
  • $0.39
  • $0.37
  • $0.64
  • $0.31

Prices from US supermarkets for 3 of 6 ingredients; Belgian prices for the rest.

Directions

  1. In a medium saucepan, sauté the onions and vermicelli in the butter until the onions are translucent and tender. Do not let the vermicelli brown.
  2. Pour each 1 to 2 liters of hot water, add the bouillon cubes.
  3. Add the vegetables, bring to a simmer, then let simmer for 5 to 6 minutes, until everything is cooked through.
  4. Whisk the eggs, add them to the pan, and let them simmer for another 5 minutes.
  5. Season with salt, pepper, and nutmeg. Serve with buttered country bread. ≈ 2 min

The bill

Fuddelsuppe, vermicelli and egg soup

  • 2 to 3 cups of vermicelli noodles$7.88
  • 2 to 3 medium onions, sliced$0.51
  • 1/2 cup of vegetable broth or diced carrots$0.39
  • 2 bouillon cubes (for 1 to 2 liters of soup)$0.37
  • as much as you like$0.64
  • salt, pepper, walnuts, nutmeg$0.31

Total$10.10

that's $2.53 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 to 3 cups of vermicelli noodles
  • 2 to 3 medium onions, sliced
  • 1/2 cup of vegetable broth or diced carrots
  • 2 bouillon cubes (for 1 to 2 liters of soup)
  • 1 good-quality butter
  • as much as you like
  • salt, pepper, walnuts, nutmeg

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