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Basler Mehlsuppe
A traditional and hearty soup from Basel, made with browned flour, butter, and beef broth, often served with GruyÚre cheese.
ð§ ææ
- 100 g Butter
- 100 g All-purpose flour
- 1.5 l Beef broth
- 1 medium Onion(finely chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper(freshly ground)
- 100 g GruyÚre cheese(grated, for serving)
- 2 tbsp Chives(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Melt butter in a large pot over medium heat.
ð¡ ããã®ã³ã: Do not let the butter brown too quickly. - 2
Add chopped onion and sauté until translucent, about 5-7 minutes.
- 3
Gradually whisk in the flour to form a roux. Cook, stirring constantly, until the roux turns a deep golden brown, about 10-15 minutes.
ð¡ ããã®ã³ã: Constant stirring is key to prevent burning and ensure even browning. - 4
Slowly whisk in the beef broth, a little at a time, ensuring no lumps form. Bring the soup to a simmer.
- 5
Simmer the soup for at least 20 minutes, stirring occasionally, to allow the flavors to meld and the soup to thicken.
- 6
Season with salt and pepper to taste. Serve hot, garnished with grated GruyÚre cheese and chopped chives.
ð¡ ããã®ã³ã
- âThe browning of the flour is crucial for the soup's flavor and color. Aim for a rich, dark brown, but be careful not to burn it.
- âUsing good quality beef broth will significantly enhance the soup's taste.
- âFor a smoother soup, you can strain it after simmering, though traditionally it is served as is.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Some recipes suggest adding a splash of white wine during the onion sautéing stage.
- A bay leaf can be added during simmering for extra aroma.