Preparation time approx 1.5 hours – makes approx 800 ml
- 5 tablespoons of plain flour
- 50 g butter
- 1 onion, cut into thin strips
- 1 litre of meat stock
- 100 g of Gruyere cheese, grated
- Put flour in a deep pan and stir over medium heat until it is roasted nut brown. Reduce heat, tip flour onto a plate to cool
- Melt butter in the same pan
- Sweat slowly onion for approximately 3 minutes then return flour to pan
- Whisk meat stock into the flour, bring to the boil, reduce heat and simmer for approximately 1 hour
- To serve, pour soup into warmed bowls, top with grated Gruyere cheese or serve cheese separately.
- Prepare soup without onions, garnish with fried onion rings
Per person: 19 g fat, 9 g protein, 11 g carbohydrate, 254 calories – recipe & photo from The Swiss Cookbook by Betty Bossi
This Basel flour soup is traditionally served at the famous Basel carnival. The soup is brown, it is said, because one day a cook was chatting away and burned the flour while roasting it. Instead of throwing away the precious ingredients, the mishap was ignored and Basel’s brown flour soup was born!