Basler Mehlsuppe
Submitted by lize
Basler Mehlsuppe, the iconic Swiss Carnival flour soup from Basel. Dry-toasted flour cooked with butter, onions, and beef stock then topped with grated cheese. A rustic, comforting bowl with deep nutty flavor.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minThis is Basel’s most famous soup, a staple of Fasnacht (Swiss Carnival) and a true test of a cook’s patience and technique.
Flour gets dry-toasted in a hot skillet until golden brown, building the rich, nutty backbone that defines this dish.
Butter and sliced onions join the pan, then beef stock (veal stock if you can get it) transforms everything into a smooth, warming broth.
Served with a generous mound of grated cheese and an optional splash of red wine, it’s the kind of humble, soul-satisfying food that has kept Swiss families warm for generations.
Pro Tips
- Toast the flour in a dry skillet, stirring frequently; you can do this step in large batches ahead of time and store the toasted flour for later
- Veal stock adds a more delicate, refined flavor, but good beef stock works wonderfully
- A splash of dry red wine stirred in just before serving adds a subtle depth and acidity that rounds out the richness
- Use a sharp, aged Swiss cheese like Gruyere or Sbrinz for the most authentic flavor
Ingredients
Directions
Cook flour in dry, hot skillet until light brown.
(This can be done in advance, or in large amounts and used later).
Add butter to flour and mix.
Add onions and cook until softened.
Add stock, bring to boil, and simmer 20 minutes.
Serve with grated cheese.
Add a dash of red wine if desired.
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