flour soup a la grisons
Updated on Jul 12, 2015
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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prep time
5 Min
cook time
50 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 4 tablespoons fat (butter or lard)
- 1/2 cup flour
- 6 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon beef bouillon
- 3 tablespoons milk or cream
- 2 tablespoons grated parmesan cheese
How To Make flour soup a la grisons
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Step 1Heat the fat. Add the flour and stir constantly over *low* heat for 15-20 minutes until toasty brown. Be careful not to burn!
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Step 2Add 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.
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Step 3Finish by stirring in the milk or cream. You can then stir the grated cheese into the soup, or, if you prefer, serve it alongside.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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