Soups
Toasted Flour Soup (Mehlsuppe)
Ingredients
- 60 g (1/2 cup) plain flour
- 40 g (3 tbsp) butter
- 1 onion, finely chopped
- 1 litre (4 cups) beef or vegetable stock
- 50 g (1/2 cup) grated Alpine cheese, optional for topping
- Salt and pepper, to taste
- Slices of toasted bread, to serve
Method
- Melt the butter in a heavy-bottomed pot over medium heat and add the onion, cooking until soft, about 5 minutes.
- Sprinkle in the flour and toast, stirring constantly, for 10-12 minutes until it turns a deep golden-brown and smells nutty. Watch closely to avoid burning.
- Gradually whisk in the stock, a little at a time, to avoid lumps, until fully incorporated.
- Simmer for 15 minutes, stirring occasionally, until slightly thickened.
- Season with salt and pepper.
- Ladle into oven-safe bowls, top with grated cheese, and place briefly under a hot grill until melted and bubbling, if desired.
- Serve with slices of toasted bread.
Introduction: Mehlsuppe, a soup made by deeply toasting flour before simmering it into a savoury broth, is one of the oldest and most economical dishes of Alpine peasant cooking.
Cultural Background: Mehlsuppe, a soup made by deeply toasting flour before simmering it into a savoury broth, is one of the oldest and most economical dishes of Alpine peasant cooking. In Liechtenstein it was traditionally the simplest of suppers, requiring only pantry staples, and it remains a nostalgic winter comfort dish, sometimes finished with a topping of melted cheese under the grill.
Tips: The deep toasting of the flour is what gives the soup its characteristic nutty flavour; do not rush this step. Whisk continuously when adding the stock to prevent a lumpy soup.
Variations: Add a splash of white wine to the toasted flour before adding stock for extra depth. For a vegan version, use olive oil instead of butter, vegetable stock, and omit the cheese topping.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat gently over low heat, whisking occasionally, as it can thicken further on standing.
FAQs:
Q: Why does my Mehlsuppe taste bland?
A: The flour must be toasted until genuinely deep golden-brown; under-toasting is the most common cause.
Q: Can I make it gluten-free?
A: Substitute a 1:1 gluten-free flour blend, though the toasting time may vary slightly.
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