Traditional Basel flour soup

Total time: 1hr 25m
Preparation Time: 85m

For 4 people

Nutritional Information

Contains 268 Kcal, 9g Protein, 11g Carbohydrates, 21g Fat


  • 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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  • 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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