Brennsuppegerman, soups/stews 50 gm fat (a generous 3 tbsp) 4 tablespoon flour 1 1/2 quart water 1 salt 1 pepper 1 onion, chopped 1 caraway seeds 1 seasoning herbs Heat the fat, add flour, and make a roux. Add the chopped onion. Add the water, and season to taste with salt, caraway seeds and other seasoning herbs (e.g. thyme, savory, marjoram). Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 |
