Basler Mehlsuppe (Basler Mehlsuppe)
Overview
Basler Mehlsuppe is a brown flour soup from Basel in Switzerland. Flour is toasted slowly in a dry pan or in butter, stirring all the time, until it is a deep hazelnut brown and smells nutty. Chopped onion is softened in butter, the browned flour is stirred in, and hot beef stock is added a little at a time with a splash of red wine. The soup simmers for about an hour until it is smooth and velvety. It is seasoned with salt, pepper and nutmeg and served with a generous handful of grated Sbrinz or Gruyère cheese, and sometimes bacon.
History
Mehlsuppe is the traditional food of the Basel Carnival, the Basler Fasnacht. At four in the morning on the Monday after Ash Wednesday, the Morgestraich, the city's lights go out and masked fife and drum groups march through the streets. Afterwards the participants and spectators warm up in the restaurants of the old town with bowls of flour soup and onion and cheese tarts.
Main ingredients
Browned flour, beef stock, onion, butter, red wine, grated cheese. The soup is built on beef stock and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Cheese soups · More soups from Switzerland
Recipe
Method
- 1
Toast the flour in a dry heavy pan over a low heat, stirring all the time, until hazelnut brown.
- 2
Soften the onion in the butter, then stir in the browned flour.
- 3
Add the stock little by little, whisking, then add the wine.
- 41 h
Simmer for 1 hour, stirring now and then.
- 5
Season and serve with grated cheese.
- ✓
Serve. About 1h 10m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
