Baslermehlsuppa Recipes

MEHLSUPPE AND BUTTEROSTI

Mehlsuppe and Butterosti image

A thick "flour" soup, taken as a hangover cure before it happens, and the famous Swiss potato dish

Provided by Food Network

Time 3h10m

Yield 8 servings

Number Of Ingredients 15

Ingredients

3 ounces hot clarified butter
1 cup flour, sifted
1/4 pound bacon rind cut, into tiny pieces
2 ounces celery, finely diced
2 ounces carrot, finely diced
2 ounces leek, finely diced
7 1/2 cups chicken stock
1/2 cup dry red wine
Freshly ground salt
Freshly ground pepper
1/4 teaspoon freshly grated nutmeg
1 pound potatoes, peeled
1/4 cup butter
Freshly ground salt
Freshly ground pepper

Steps:

"THE MEHLSUPPE" Into a saucepan, pour the hot clarified butter and add the flour. Beat the two together with a wooden spoon (or spurtle) and return the pan to high heat to cook the flour. Continue to stir and the mixture will gradually deepen in color without actually burning the flour.
In another pan fry the bacon rind on high heat until the fat oozes out. Add the mirepoix (finely chopped vegetables) and cook for 3 minutes. Add this to the flour mixture and saute them all together. Pour in 2 cups of chicken stock and whisk together briskly. Add red wine to deepen the color and the flavor of the soup. Bring it to a boil and add another 2 cups of chicken stock. Boil and continue to add the stock as it thickens. Reduce heat and simmer for 1 1/2 hours stirring often. Add salt and pepper to taste. A grating of nutmeg also improves the flavor.
"THE BUTTEROSTI" Parboil the potatoes in salted water for 5 minutes. Drain thoroughly and cool. Grate them lengthwise onto a plate making the "strands" as long as possible. Melt the butter in an omelet pan over high heat. Add the potatoes and season generously with salt and pepper. With a spoon, disturb the potatoes by chopping them so that they get evenly cooked. When the underside is cooked, flip over like an omelet and keep tossing (the more the better!) Constantly add more butter to prevent the potatoes from drying out. This should now look like a beautifully browned omelet pancake. Carefully slide it from the pan to a serving platter and serve at once.

BASLER MEHLSUPPA

Basler Mehlsuppa image

This is a Swiss favorite, a heartening bowl of this soup is always very welcomed. The basis of this Basel soup is toasted flour.

Provided by CORWYNN DARKHOLME

Categories Onion Soup

Yield 4

Number Of Ingredients 8

Ingredients

4 tablespoons all-purpose flour
1 cup sliced onion
½ cup red wine
4 cups beef stock
2 tablespoons butter
4 thick slices whole wheat bread
½ cup shredded Gruyere cheese
salt and pepper to taste

Steps:

In a heave saucepan over medium heat, heat the flour gently until it begins to turn pale golden brown, stirring constantly. Remove from heat.
In another pan, saute onions in butter. When transparent, blend them into the flour. Gradually add the beef stock, the wine and the salt and pepper to taste. Cook gently, stirring frequently, for about 30 minutes.
Put a slice of bread in each person's bowl with a good sprinkling of cheese on top. Pour soup into each bowl and serve at once.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 27.7 g, Cholesterol 30.1 mg, Fat 12.5 g, Fiber 2.8 g, Protein 11.9 g, SaturatedFat 6.8 g, Sodium 337.7 mg, Sugar 4.4 g

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