Basle Flour Soup

Basle Flour Soup Recipe - Traditional Swedish Dish

Region / culture: Sweden | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Basle Flour Soup, a traditional dish hailing from Basel, Switzerland, is a testament to the simplicity and comfort of Swiss cuisine. This hearty soup combines the nuttiness of browned flour with the richness of butter and the depth of a well-seasoned stock. It's a warming dish, perfect for cold days, and serves as a wonderful introduction to the culinary traditions of Switzerland.

History

The origins of Basle Flour Soup trace back to the medieval times in the city of Basel. It was traditionally prepared during the Fastnacht, a pre-Lenten carnival celebrated with much fervor in Basel. The soup was a simple, economical dish that could feed many people with just a few ingredients. Over the years, it has become a year-round comfort food for many Swiss families, embodying the spirit of Swiss hospitality and simplicity.

Ingredients

60 g of butter
80 g of plain flour
1.5 liters of stock

How to prepare

Melt the butter and cook the flour until it turns a chestnut brown color.
Remove the pan from the heat.
Add the warmed stock.
Mix well and simmer on low heat for 45 minutes.
Season with ground nutmeg and pepper.
Serve with grated cheese.

Variations

For a twist on the traditional recipe, consider adding sautéed mushrooms or caramelized onions for added flavor. A splash of white wine can also enhance the depth of the soup. For a creamier texture, a dollop of cream or a plant-based alternative can be stirred in before serving.

Cooking Tips & Tricks

For a perfectly smooth soup, ensure the flour is well-cooked in the butter until it reaches a deep chestnut color before adding the stock. This not only prevents lumps but also gives the soup its distinctive roasted flavor. Warm the stock before adding it to the roux to facilitate a smoother blend. Simmering the soup on low heat is crucial to develop the flavors without burning the flour.

Serving Suggestions

Serve Basle Flour Soup hot, garnished with grated cheese on top. A side of crusty bread or a light salad complements the soup well, making for a balanced meal.

Cooking Techniques

Achieving the perfect roux is key to this recipe. Cooking the flour and butter mixture to the right color without burning requires constant stirring and a watchful eye. Slowly incorporating the warm stock while stirring vigorously helps prevent lumps and ensures a smooth consistency.

Ingredient Substitutions

For a gluten-free version, substitute the plain flour with a gluten-free flour blend. Olive oil or a plant-based butter can replace the butter for a dairy-free and vegan alternative. Vegetable stock can be used instead of meat-based stock for a vegetarian soup.

Make Ahead Tips

Basle Flour Soup can be made ahead and refrigerated for up to 3 days. The flavors often deepen over time, making it even more delicious the next day. Reheat gently on the stove, adding a little extra stock or water if the soup has thickened too much.

Presentation Ideas

Serve the soup in pre-warmed bowls to keep it hot longer. A sprinkle of fresh herbs, such as parsley or thyme, adds color and freshness. A light drizzle of high-quality olive oil or a sprinkle of paprika can add an extra touch of flavor and elegance.

Pairing Recommendations

A light, crisp white wine, such as a Swiss Fendant or a Sauvignon Blanc, pairs beautifully with the nutty, rich flavors of the soup. For a non-alcoholic option, a sparkling apple cider or a herbal tea complements the dish well.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. To reheat, gently warm the soup on the stove over low heat, stirring occasionally. If the soup is too thick, thin it with a little stock or water until the desired consistency is reached.

Nutrition Information

Calories per serving

A serving of Basle Flour Soup contains approximately 200-250 calories, making it a relatively light but satisfying dish. The majority of these calories come from the carbohydrates and fats in the recipe.

Carbohydrates

A serving of Basle Flour Soup primarily provides carbohydrates, with the flour serving as the main source. Approximately, a serving contains about 20-25 grams of carbohydrates, making it a good source of energy.

Fats

The butter used in the recipe contributes to the fat content of the soup. A single serving contains about 10-15 grams of fat, most of which is saturated due to the butter. Opting for a lower-fat alternative or reducing the amount of butter can adjust the fat content.

Proteins

This soup offers a modest amount of protein, primarily from the stock used. If a meat-based stock is used, the protein content can be around 5-10 grams per serving. Vegetable stocks will offer less protein.

Vitamins and minerals

Depending on the stock used, Basle Flour Soup can provide a variety of vitamins and minerals. Meat or vegetable stocks can offer vitamins like B12, minerals such as potassium, and trace elements like zinc. The nutritional value will vary based on the stock's ingredients.

Alergens

The primary allergens in this recipe include gluten (from the flour) and dairy (from the butter). Individuals with sensitivities to these ingredients should consider suitable substitutions.

Summary

Basle Flour Soup is a comforting, energy-rich dish with a moderate amount of fats and proteins. It provides a range of vitamins and minerals depending on the stock used. However, it does contain common allergens such as gluten and dairy.

Summary

Basle Flour Soup is a classic Swiss dish that offers warmth, comfort, and a taste of Basel's culinary heritage. With its simple ingredients and rich flavors, it's a testament to the beauty of Swiss cooking. Whether you stick to the traditional recipe or explore variations, this soup is sure to become a favorite.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl living in the quaint town of Basle. The town was known for its beautiful architecture, vibrant markets, and delicious cuisine. It was on one of my many trips to the local market that I stumbled upon the recipe for Basle Flour Soup.

I remember it like it was yesterday. I was wandering through the bustling stalls, taking in the sights and smells of the market. The air was filled with the aroma of fresh bread, roasted meats, and spicy herbs. As I made my way through the crowd, I came across a small, unassuming stall tucked away in a corner.

At the stall, an elderly woman was selling a variety of homemade soups and stews. As I approached, she greeted me with a warm smile and invited me to try a sample of her Basle Flour Soup. I had never heard of such a dish before, but I was intrigued by the rich, savory scent wafting from the pot.

I took a small sip of the soup and was immediately transported to a world of flavor. The broth was thick and creamy, with hints of garlic, onion, and herbs. The tender chunks of vegetables and succulent pieces of meat melted in my mouth, leaving me craving more.

I knew in that moment that I had to learn the recipe for Basle Flour Soup. The elderly woman saw the excitement in my eyes and kindly offered to teach me how to make it. She explained that the key to the soup's delicious flavor was in the slow cooking process and the careful balance of ingredients.

I eagerly accepted her offer and spent the rest of the day at her stall, watching and learning as she prepared batch after batch of the soup. She shared with me her tips and tricks, from how to properly brown the flour to the importance of using fresh, seasonal vegetables.

As the sun began to set, the elderly woman handed me a handwritten copy of the recipe for Basle Flour Soup. She told me that she was passing down the recipe to me, in the hopes that I would continue to share the dish with others and keep the tradition alive.

I thanked her profusely and promised to honor her gift. From that day on, Basle Flour Soup became a staple in my household. I would make it for family gatherings, holiday feasts, and quiet nights at home. Each time I prepared the soup, I would think back to the elderly woman at the market and the kindness she had shown me.

Over the years, I have made some adjustments to the recipe, adding my own personal touch with different herbs and spices. But the heart of the dish remains the same – a warm, comforting bowl of Basle Flour Soup that brings joy to all who taste it.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the people and experiences that have shaped my love for cooking. The memory of that fateful day at the market will always hold a special place in my heart, as it marks the beginning of my passion for creating delicious meals and sharing them with those I love.

And so, I continue to make Basle Flour Soup, passing down the recipe to my own children and grandchildren, in the hopes that they too will find joy in the simple act of cooking and sharing a meal with others. It is a tradition that connects us to our past, our present, and our future – a tradition that I will always cherish and hold dear.