Basler Mehlsuppe (Swiss Flour Soup from Basel)
User Reviews
5
Basler Mehlsuppe (Swiss Flour Soup from Basel)
Description
Basler Mehlsuppe originates from Basel, Switzerland, and features a base of browned roux created by cooking flour in butter until dark caramel brown. Thinly sliced onions add subtle sweetness when cooked briefly with the roux. Beef stock and red wine create a flavorful broth that is simmered gently for an hour, allowing the flavors to meld into a rich, savory soup.
The soup’s texture is smooth and somewhat thickened from the browned flour, with a pronounced nutty, toasty flavor intensified by the slow roasting of the roux. The addition of freshly grated nutmeg contributes a warm, aromatic note. Serving this soup garnished with shredded Gruyere cheese adds a melty, creamy component that softens the broth’s robust character.
This Mehlsuppe is traditionally served in small cups or bowls and can be enjoyed as a simple starter or light meal. It pairs well with rustic breads to balance its savory intensity. The recipe allows for slight variation in servings and inclusion or omission of red wine depending on taste or availability.
Using good quality beef stock or broth improves the final flavor, since the soup relies on very few ingredients. Browning the flour slowly and attentively is key to achieving the characteristic deep color and flavor without burning. Adjust seasoning to taste at the end of cooking.
Ingredients
- 55 grams unsalted butter 4 tablespoons
- 60 grams all-purpose flour
- 1 onion thinly sliced, medium
- 1 quart beef stock or good quality beef broth; 4 cups
- 2 tablespoons red wine
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- nutmeg freshly grated
- 50 grams gruyere cheese or as desired, about ¾ cup; shredded
Instructions
- Melt the butter in a medium pot over medium-low heat. Whisk in the flour and continue to cook, stirring regularly, until the flour is a dark caramel brown, about 35 to 40 minutes. Add the onion, stirring to coat and cook for another couple minutes.
- Slowly add the beef stock, whisking constantly to ensure a smooth mixture. Add the red wine, then raise the heat to bring it to a boil, then lower to a gentle simmer and continue to simmer, with the lid slightly ajar, for 1 hour to develop the flavors.
- Season with salt, pepper, and nutmeg. Divide into serving bowls or cups and garnish with grated cheese before serving.
Notes
- This recipe yields about four small servings or two larger portions.
- For best flavor, use homemade beef broth or a high-quality store-bought option.
- The amount of red wine can be adjusted or omitted according to preference.
- Take care to brown the flour slowly without burning to develop a proper caramel color and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4small servings (or 2 larger servings)
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 10g | 20% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 43mg | 14% |
| Sodium | 566mg | 24% |
| Potassium | 520mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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