Traditional Basel flour soup

Traditional Basel flour soup

Total: 1 hr 20 Min. | Active: 20 Min.
Nutritional value / people: 268 kcal
, Fat: 21 g
, Carbohydrate: 11 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To toast the flour

5 tbsp white flour
50 g butter
1 onion, finely chopped
1 dl white wine
1 litre meat bouillon
¼ tsp nutmeg
salt and pepper to taste

To serve

100 g Gruyère, grated
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How it's done

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To toast the flour

Toast the flour in a pan over a medium heat, stirring constantly until it turns hazelnut brown, remove, allow to cool slightly. Reduce the heat, warm the butter in the same pan. Sauté the onion for approx. 3 mins. Pour in the wine and reduce completely. Return the flour to the pan, pour in the stock, bring to the boil while stirring with a whisk. Reduce the heat, simmer for approx. 1 hr. while stirring occasionally, season.

To serve

Serve the soup in warm dishes, sprinkle with the Gruyère or serve separately.


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