Basler Mehlsuppe (Basel Toasted Flour Soup)

The Quirky Foodster Team

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Servings

Ingredients

Butter — 110 g (1/2 cup)
Plain flour — 125 g (1 cup)
Onion, finely chopped — 1
Beef or vegetable broth — 1.4 L (6 cups)
Grated Gruyère cheese — 50 g (1/2 cup)
Salt and pepper — to taste

Method

Melt the butter in a heavy-bottomed pot and stir in the flour, cooking over medium-low heat, stirring constantly, until it turns a deep golden-brown, about 15-20 minutes.
Add the chopped onion and cook for a further 3-4 minutes.
Gradually whisk in the broth, a little at a time, to avoid lumps, then bring to a simmer.
Simmer for 15-20 minutes, whisking occasionally, until smooth and slightly thickened.
Season with salt and pepper, and serve topped with grated Gruyère.

Introduction: This deeply savoury soup, made by slowly toasting flour to a rich brown before simmering it into broth, is traditionally eaten at dawn during Basel’s Fasnacht carnival to fortify revellers for the days of festivities ahead.

Cultural Background: This deeply savoury soup, made by slowly toasting flour to a rich brown before simmering it into broth, is traditionally eaten at dawn during Basel’s Fasnacht carnival to fortify revellers for the days of festivities ahead.

Tips: Toast the flour slowly and patiently — rushing this step risks burning it and losing the soup’s signature nutty flavour. Whisk continuously when adding the broth to prevent lumps forming.

Variations: Add a splash of white wine while toasting the onions for extra depth. Top with croutons for added crunch.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop, whisking to restore a smooth texture.

FAQs:

Q: Why is the flour toasted so long?

A: Slow toasting develops a deep, nutty flavour that defines this traditional Basel soup.

Q: When is this soup traditionally eaten?

A: It’s eaten at dawn on the first morning of Basel’s Fasnacht carnival.