Browned-Flour Soup from Basle (Switzerland)

Submitted by Debbie R.

"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.""

 

• Ready In: 1hr 15mins
• Ingredients: 7
• Serves: 4

ingredients

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

directions

1. 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.).
2. 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.
3. Remove onion and bay leaf before serving. Add the last tablespoons of butter.
4. NOTE: some cooks add 1 t. tomato paste, others 1 - 2 T. dry madeira and others a little grated swiss cheese.