Flour Soup A La Grisons Recipe

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Flour Soup a La Grisons

Beth Renzetti

By
@elmotoo

AKA 'Bundner Mehlsuppe'. Published by the Chur Chapter of the Swiss Womens' Institutes. Originally submitted for ZWT7. Resubmitted for Culinary Quest 2.

I tagged this as German because it's German-Swiss and there is no Swiss option.


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Rating:

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Serves:

4-6

Prep:

5 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

4 Tbsp
fat (butter or lard)
1/2 c
flour
6 c
water
1/2 tsp
salt
1/2 tsp
beef bouillon
3 Tbsp
milk or cream
2 Tbsp
grated parmesan cheese

Directions Step-By-Step

1
Heat the fat. Add the flour and stir constantly over *low* heat for 15-20 minutes until toasty brown. Be careful not to burn!
2
Add the water and stir until the bubbling stops, and lower the heat.
Then add the salt and bouillon and cook for 1/2 hour, stirring occasionally.
3
Finish by stirring in the milk or cream. You can then stir the grated cheese into the soup, or, if you prefer, serve it alongside.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Flour
Regional Style: German