Basel Flour Soup

Preparation

1. 1
   Step 1

   Melt the butter in a pot.

2. 2
   Step 2

   Remove the pot briefly from the heat, add the flour, and stir thoroughly with the butter.

3. 3
   Step 3

   Return the pot to the heat and toast the flour over low heat, stirring constantly, for 20-30 minutes until caramel-brown.

   Timer · 30 min
4. 4
   Step 4

   Deglaze with 5 dl of the hot broth and bring to a boil while stirring.

5. 5
   Step 5

   Add the remaining broth (1 l) and season lightly with salt.

6. 6
   Step 6

   Let the soup simmer over low heat for 1 hour, stirring occasionally.

   Timer · 60 min
7. 7
   Step 7

   Season the soup to taste with salt, nutmeg, or caraway, as well as the red wine.

8. 8
   Step 8

   If desired, pass the soup through a sieve and bring to a brief boil once more.

9. 9
   Step 9

   Stir the milk and grated Gruyère together in a soup tureen.

10. 10
    Step 10

    Pour the boiling hot soup into the tureen while stirring and serve.