Basle Flour Soupsoups/stews 60 gm butter 80 gm plain flour 1 1/2 liter stock Melt the butter (moderate heat) and, stirring constantly, cook the flour to a chestnut brown. Remove the pan from the heat, add the warmed stock, mix well and simmer without a lid on a low heat for 45 minutes. Season with ground nutmeg and pepper. Serve with grated cheeese. NOTE: Until quite recently it was said that a young woman could not get married until she could prepare a perfect flour soup. Posted by Alex Comerford. Courtesy of Fred Peters. |
