Flour Soup a La Grisons
I tagged this as German because it's German-Swiss and there is no Swiss option.
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4 Tbspfat (butter or lard)
1/2 tspbeef bouillon
3 Tbspmilk or cream
2 Tbspgrated parmesan cheese
How to Make Flour Soup a La Grisons
- Heat the fat. Add the flour and stir constantly over *low* heat for 15-20 minutes until toasty brown. Be careful not to burn!
- 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.
- 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.