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Preparation
- Melt the butter. Remove the pan from the heat, add the flour or haze and mix. Return the pan to the hob and toast the flour or haze over a low heat for 20-30 minutes, stirring constantly, until caramel brown.
- Deglaze with 5 dl stock, bring to the boil while stirring. pour in 1 l stock, season lightly with salt. Simmer over a low heat for 1 hour, adding the remaining stock if necessary and stirring occasionally.
- Season the soup with salt, nutmeg or caraway and wine. If desired, strain through a sieve and bring to the boil again.
- To serve: Mix the milk and Gruyère in a soup bowl. Pour in the boiling hot soup while stirring.
Tip
The Basel recipe doesn't just taste good at carnival. A delicious soup for cold days. All you need is a little flour, stock, red wine and butter.
Careful stirring and long cooking are essential for a good flour soup. The soup becomes bitter if the flour is stirred unevenly. If it is blended for too short a time, the intense aroma is missing and the soup becomes unsightly gray.