Although it is a typical Swiss speciality, it seems that it is also made in Alsace (France) and that’s no wonder since both regions are geographically close to one another, thus sharing similar gastronomical particularities…
I recommend you to eat this soup during the winter when it’s cold outside, as it is very nourishing and quite rich.
I have compiled this recipe from many different recipes so that I would end up with my own personal one which corresponds the best to my taste. I do hope you’ll discover a new dish that'll rejoice your palate!…
Makes 4 servings
5+1 Tbs Plain white flour
50g Unsalted butter
1 Onion, sliced, previously sauteed in a bit of butter and left aside
1-1,5l Chicken stock
100g Cheese, grated
Salt to taste
Pepper to taste
1 Handful bread, cubed and toasted (optional)
1 Tbs Parsley, chopped (optional)
1 Tbs Chives, chopped (optional)
1. Heat up a pan, melt the butter and add 5 tablespoons flour.
2. Roast the flour while continuously stirring until you obtain a brown roux.
3. Add the remaining tablespoon flour and stir briefly.
4. Take the pan away from the heat.
5. Add the sauteed onions and wet with the chicken stock.
6. Stir well with a whisk.
7. Put back over heat and bring to a boil while stirring with the whisk.
8. Simmer the soup, uncovered for about 40 minutes and stir occasionally.
9. Salt and pepper to taste.
10. Serve the soup.
Be careful not to overheat the pan and burn the flour.
There should be no lumps of flour in the soup.
The soup has to be thick and creamy.
The parsley, chives and toasted cubes of bread are optional.
Serve the soup topped with the toasted bread and sprinkle with the parsley, chives and cheese.
For this recipe Gruyère, Appenzeller, Swiss cheese or even Emmentaler can be used.
(Mehlsupper -Pic by www.banti.net)
(Basel -Pic 1 & 2 by Ozzy-Dave www.myswitzerland.com)