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Basel flour soup

The browned flour soup of Basel, with an onion studded with bay leaves and cloves.

Adapted from Swissmilk

Prep
15 min
Cook
50 min
Total
1 hr 5 min
Difficulty
easy

Ingredients

Serves 4

  • 50 g clarified butter or frying cream
  • 50 g all-purpose flour
  • 1 L cold water
  • 1 onion, to be studded with bay leaves and cloves
  • nutmeg
  • salt, pepper

Steps

  1. Melt the clarified butter or frying cream in a pan. Whisk in the flour and brown it over medium heat, whisking constantly, until it starts to smell nutty.
  2. Take the pan off the heat and let it cool slightly. Pour in all the water at once, mix well and bring to a boil, stirring constantly.
  3. Add the onion, season and let simmer for 50 to 60 minutes, stirring from time to time, until the soup is creamy.
  4. Remove the onion, pour into warmed plates and serve hot.
  5. The soup keeps for 2 to 3 days in the fridge and gets even creamier when reheated.