Basler Mehlsuppe Basel Flour Soup Food

BASLE FLOUR SOUP

Basle Flour Soup image

This comes from a book called "Cooking in Switzerland" This is the traditional soup of the Basle carnival. It is served in the early morning hours after the "Morgenstraich" (the official opening of the Basle carnival) and again after everyone is tired and hungry from the "Gaessle" (when the small, masked groups parade through the streets of Basle).

Provided by Smileyfroggy

Categories Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

2 tablespoons butter
4 tablespoons flour
1 1/4 liters bouillon
50 g grated cheese

Steps:

Melt the butter.
Add 2 Tbsp flour and brown lightly, stirring constantly.
Add remaining flour, stir in, and remove pan from heat.
Pour in bouillon and stir well--be sure not to let it get lumpy!
Simmer at low heat for a minimum of 45 minutes, stirring occasionally.
Serve topped with grated cheese.
Optional: top with onion rings, croutons, chopped parsley or chives, etc.

Nutrition Facts : Calories 131.7, Fat 9.3, SaturatedFat 5.8, Cholesterol 23.7, Sodium 951.3, Carbohydrate 8.1, Fiber 0.2, Sugar 0.8, Protein 4.1

BROWNED-FLOUR SOUP FROM BASLE (SWITZERLAND)

Browned-Flour Soup from Basle (Switzerland) image

From "The Swiss Cookbook". I haven't made it. The author says that it's traditional Swiss fare, going all the way back to the Middle Ages. "Swiss people love them, and though my view is somewhat skeptical, they are part of Swiss eating to this day."

Provided by Debbie R.

Categories < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

7 teaspoons butter
6 tablespoons flour
7 -8 cups hot water
1 medium onion, stuck with
5 cloves
1 bay leaf
salt

Steps:

Melt 6 T. butter in a heavy saucepan. Stir in the flour. Cook over medium heat, stirring constantly with a wooden spoon until the mixture is smooth and the color of chocolate. This takes about 7 - 10 minutes. Do not let the mixture scorch. (If it does, throw it out and start over.).
Remove from heat. Gradually add the hot water, stirring constantly until mixture is smooth. Add onion, bay leaf and salt to taste. Simmer over the lowestg possible heat, stirring occasionally, for one hour.
Remove onion and bay leaf before serving. Add the last tablespoons of butter.
NOTE: some cooks add 1 t. tomato paste, others 1 - 2 T. dry madeira and others a little grated swiss cheese.

Nutrition Facts : Calories 113, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.6, Sodium 56.6, Carbohydrate 11.7, Fiber 0.7, Sugar 1.2, Protein 1.5

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