Browned Flour Soup From Basle Switzerland Recipes

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BASLE FLOUR SOUP



Basle Flour Soup image

This comes from a book called "Cooking in Switzerland" This is the traditional soup of the Basle carnival. It is served in the early morning hours after the "Morgenstraich" (the official opening of the Basle carnival) and again after everyone is tired and hungry from the "Gaessle" (when the small, masked groups parade through the streets of Basle).

Provided by Smileyfroggy

Categories     Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 4

2 tablespoons butter
4 tablespoons flour
1 1/4 liters bouillon
50 g grated cheese

Steps:

  • Melt the butter.
  • Add 2 Tbsp flour and brown lightly, stirring constantly.
  • Add remaining flour, stir in, and remove pan from heat.
  • Pour in bouillon and stir well--be sure not to let it get lumpy!
  • Simmer at low heat for a minimum of 45 minutes, stirring occasionally.
  • Serve topped with grated cheese.
  • Optional: top with onion rings, croutons, chopped parsley or chives, etc.

Nutrition Facts : Calories 131.7, Fat 9.3, SaturatedFat 5.8, Cholesterol 23.7, Sodium 951.3, Carbohydrate 8.1, Fiber 0.2, Sugar 0.8, Protein 4.1

BROWNED-FLOUR SOUP FROM BASLE (SWITZERLAND)



Browned-Flour Soup from Basle (Switzerland) image

From "The Swiss Cookbook". I haven't made it. The author says that it's traditional Swiss fare, going all the way back to the Middle Ages. "Swiss people love them, and though my view is somewhat skeptical, they are part of Swiss eating to this day."

Provided by Debbie R.

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

7 teaspoons butter
6 tablespoons flour
7 -8 cups hot water
1 medium onion, stuck with
5 cloves
1 bay leaf
salt

Steps:

  • Melt 6 T. butter in a heavy saucepan. Stir in the flour. Cook over medium heat, stirring constantly with a wooden spoon until the mixture is smooth and the color of chocolate. This takes about 7 - 10 minutes. Do not let the mixture scorch. (If it does, throw it out and start over.).
  • Remove from heat. Gradually add the hot water, stirring constantly until mixture is smooth. Add onion, bay leaf and salt to taste. Simmer over the lowestg possible heat, stirring occasionally, for one hour.
  • Remove onion and bay leaf before serving. Add the last tablespoons of butter.
  • NOTE: some cooks add 1 t. tomato paste, others 1 - 2 T. dry madeira and others a little grated swiss cheese.

Nutrition Facts : Calories 113, Fat 6.8, SaturatedFat 4.2, Cholesterol 17.6, Sodium 56.6, Carbohydrate 11.7, Fiber 0.7, Sugar 1.2, Protein 1.5

CREAMY SWISS ONION SOUP



Creamy Swiss Onion Soup image

It was a cool spring day when I came up with this sweet and creamy variation of traditional baked French onion soup. I top individual bowls with toasty buttered croutons and a sprinkling of Swiss cheese, then pop them under the broiler. The rich results are delightful! - I. MacKay Starr, North Saanich, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 10

7 tablespoons butter, divided
1-1/2 cups cubed day-old bread
3 large onions, quartered and thinly sliced
1-1/2 cups water
4-1/2 teaspoons chicken bouillon granules
1/4 cup all-purpose flour
1-3/4 cups milk, divided
1-1/2 cups shredded Swiss cheese, divided
Pepper to taste
Fresh minced chives or parsley

Steps:

  • Melt 3 tablespoons of butter; toss with bread cubes. Place on a lightly greased baking sheet. Bake at 350° for 7 minutes; turn and bake 7 minutes longer or until toasted. , Meanwhile, in a large saucepan, saute onions in remaining butter until lightly browned, about 12 minutes. Stir in water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Combine flour and 1/2 cup milk until smooth; gradually stir into onion mixture. Stir in remaining milk. Bring to a boil; boil for 2 minutes, stirring until thickened. Reduce heat to low; stir in 3/4 cup Swiss cheese and pepper. , Ladle into four ovenproof bowls; sprinkle with reserved croutons and remaining cheese. Broil 4 in. from the heat until cheese is melted and bubbly. Garnish with chives.

Nutrition Facts :

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