📝 About This Recipe
Originating from the heart of Switzerland, particularly famous during the Basel Carnival, this Mehlsuppe is a masterclass in transforming humble pantry staples into a silkily sophisticated masterpiece. By slowly browning the flour to a deep nut-brown hue, we unlock complex toasted flavors that mimic the richness of a fine beef consommé. It is a warm, velvety hug in a bowl that proves sometimes the simplest ingredients yield the most extraordinary results.
🥗 Ingredients
The Toasted Base
- 3/4 cup All-purpose flour (sifted for a smoother texture)
- 4 tablespoons Unsalted butter (high-quality European style preferred)
Aromatics & Liquids
- 1 large Yellow onion (very finely minced)
- 6 cups Beef stock (high-quality, low-sodium)
- 1/2 cup Dry red wine (such as Pinot Noir or Merlot)
- 1 piece Garlic clove (smashed)
Seasoning & Finish
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 pinch Ground nutmeg (freshly grated is best)
- 2 whole Cloves (remove before serving)
- 1 piece Bay leaf (dried)
For Garnish
- 1/2 cup Gruyère cheese (finely grated)
- 2 tablespoons Chives (finely snipped)
- 4 slices Sourdough bread (toasted and cubed for croutons)
👨🍳 Instructions
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1
Place a heavy-bottomed pot or Dutch oven over medium-low heat. Add the sifted flour and spread it evenly across the bottom.
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2
Toast the flour dry, stirring constantly with a wooden spoon. This process takes 15-20 minutes. Watch for the color to change from white to a deep, hazelnut brown. Do not rush this or the flour will burn and taste bitter.
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3
Once the flour is evenly browned and smells nutty, add the butter to the pot. Stir vigorously until the butter is melted and fully incorporated into the flour, creating a dark roux.
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4
Add the finely minced onion to the roux. Sauté for about 5 minutes until the onion is translucent and soft, blending into the paste.
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5
Deglaze the pot by pouring in the red wine. Use your spoon to scrape up any browned bits from the bottom of the pot.
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6
Slowly whisk in the beef stock, one cup at a time. It is crucial to whisk thoroughly after each addition to ensure there are absolutely no lumps.
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7
Add the smashed garlic clove, whole cloves, bay leaf, nutmeg, salt, and pepper.
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8
Bring the soup to a gentle boil, then immediately reduce the heat to a low simmer.
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9
Cover the pot partially and let the soup simmer for at least 30-40 minutes. This long simmer is essential to cook out the raw flour starchiness and develop the body of the soup.
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10
After simmering, remove the bay leaf, whole cloves, and the garlic clove.
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11
Taste the soup and adjust the seasoning with more salt or pepper if necessary. If the soup is too thick, add a splash more stock; if too thin, simmer uncovered for 5 more minutes.
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12
Ladle the hot soup into warmed bowls. Top generously with grated Gruyère cheese, toasted sourdough croutons, and a sprinkle of fresh chives.
💡 Chef's Tips
Patience is your best ingredient; the dry-toasting of the flour is what provides the depth of flavor, so don't stop until it's the color of milk chocolate. If you notice lumps forming when adding the liquid, use an immersion blender briefly to smooth it out before the simmering stage. For a vegetarian version, use a rich mushroom stock instead of beef stock to maintain that earthy umami profile. Always sift your flour before toasting to ensure an even color and to prevent stubborn clumps later on. Make this a day in advance; like many stews, the flavors of Mehlsuppe deepen and improve after a night in the refrigerator.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like a Swiss Fendant or a dry Riesling to cut through the richness. Serve alongside a platter of air-dried meats like Bündnerfleisch or Prosciutto. A side of pickled cornichons or silver skin onions provides a bright, vinegary contrast to the savory soup. For a true Basel experience, serve this at 4:00 AM during Carnival, or simply as a comforting Sunday night supper with extra crusty bread.