Basel flour soup is not only warming in Basel during Carnival. It also makes a sensation as a midnight soup.
- 1 onion
- 5 tbsp flour
- 50 g butter
- 1 liter of bouillon
- 100 g cheese (e.g. Gruyère)
And this is how it is done:
- Peel the onion and cut into fine strips. Put the flour in a pan, stir-fry over medium heat until hazelnut brown without fat. Take out, reduce heat,
- Let the butter warm up. Sauté the onion for approx. 3 minutes, add the flour again. Pour in the stock, bring to the boil while stirring with a whisk, reduce the heat, simmer for approx. 1 hour, stirring occasionally.
- Divide the soup into preheated soup plates. Coarsely grate the cheese, sprinkle on top or serve separately.
- Tip: – For non-vegetarian dishes, use a strong meat bouillon or a roasted veal bone with the simmer, this will make the soup more substantial. – Garnish the soup with fried onion rings or roasted onions.
- Basler Flour Soup You will look in vain for the original recipe, as there are dozens of recipes for this traditional dish. But one thing is very clear: no Basel Carnival oni Määlsuppe. It turned brown, so they say because one day a chatty cook burned the flour while roasting. And instead of throwing away the valuable goods, the little mishap was ignored and the brown Basel flour soup was born.
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