Basler Fasnacht Mehlsuppe - Swiss Carnival Soup
Recipe type: Soup
Serves: 2 to 4
 
Ingredients
  • ⅓ cup / 3½ ounces / 100 grams flour
  • 3 tablespoons butter
  • 1 large onion, diced
  • pinch of ground nutmeg
  • 1 whole clove or a small pinch of ground cloves
  • bay leaf
  • ½ teaspoon marjoram (optional)
  • salt and pepper, to taste
  • 6 cups / 48 ounces / 1½ liters good quality beef stock or bullion
  • ½ cup / 4 ounces / 125 ml red wine
  • ½ to 1 cup grated Gruyere or Sbrinz (or other non-stringy, flavorful) cheese
  • 1 slice of hearty, toasted bread per person (optional)
Instructions
  1. Pour flour into a dry pan.
  2. Shake to evenly distribute.
  3. Cook over medium low heat, stirring and shaking every few minutes, until the flour reaches the color of light or dark brown sugar. If the beef stock is weak, use a more deeply toasted flour to boost the flavor. This might take anywhere from 15 to 30 minutes.
  4. Immediately after reaching the desired color, pour the flour onto a plate to cool. If left in the hot pan, it will continue darkening. If black specks appear during toasting, throw out the flour and begin again.
  5. Melt the butter in a large pot.
  6. Add diced onions and cook for about 5 minutes, or until translucent.
  7. Add nutmeg, clove and the bay leaf.
  8. Stir and cook for a minute.
  9. Dump in the flour and stir to combine.
  10. Add a small amount of beef stock and whisk until no lumps are left.
  11. Slowly whisk in the remaining beef stock.
  12. Add marjoram and red wine. Simmer for 15 to 3o minutes.
  13. Place a slice of toasted, hearty bread in the bottom of a soup bowl (this step is optional). Cover the bread with a layer of finely grated cheese.
  14. Ladle soup into individual bowls.
  15. Top with more grated cheese.
  16. Serve immediately.
Recipe by Crawfish and Caramel | Amy Eber at http://crawfishandcaramel.com/basler-fasnacht-mehlsuppe-swiss-carnival-soup/