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Traditional Basel flour soup
1 h 30 m active | 1 h 25 m total
Nutrition facts per serving:
  • Energy in kcal about 268
  • Fat about 21g
  • Carbohydrates about 11g
  • Protein about 9g
This is needed
This is needed for 4 people
To toast the flour
  • 1 onions, finely chopped
  • 5 tbsp white flour
  • 50 g butter
  • 1 dl white wine
  • salt and pepper to taste
  • 0.25 tsp nutmeg
  • 1 litre meat bouillon
To serve
  • 100 g Gruyère, grated
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And that's how it's done
And that's how it's done
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.