Basel Flour Soup (Mehlsuppe)

(serves 4)

• 3 tbsp. with a heap flour

• 30 g butter

• 1 onion, finely chopped

• 1l beef stock

• 1 - 3 tbsp. red wine (dry madeira)

• 1 bay leaf

• 2 cloves

• 100 - 150 g Gruyère

1 Over meduim-high heat in a heavy saucepan melt the butter. Stir in the flour. Lower the heat to medium heat, if required, and cook stirring constantly with a wooden spoon until the mixture is smooth and the colour of chocolate. It may take about 10 - 15 minutes. Do not let the mixture scorch (If it does, throw it out and start over).

2 Add onion, and continue stirring constantly for another 3 - 5 minutes. 3 Gradually add the hot beef stock, stirring constantly until mixture is smooth. Transfer the mixture to a saucepan. Add 1 tbsp. red wine first, taste, and add more until the soup becomes a bit sour to the taste. Reserve the rest of the red wine for later.

4 Add cloves, bay leaf, salt and pepper to taste. Simmer over the lowest possible heat, stirring occasionally, for at least half an hour. Remove cloves and bay leaf before serving. Taste again to know whether more wine is required. The final taste has to be a little bit sour.

5 Serve hot with a generous portion of Gruyère cheese.

My Tips:

• Optionally grated nutmeg can be also added to the seasoning.

• According to the traditional recipe, and for a better taste let the soup stay over night, and serve only the next day.