📝 About This Recipe
Deeply rooted in the culinary traditions of Basel, Switzerland, this Mehlsuppe is a masterclass in transforming humble pantry staples into a rich, nutty, and deeply satisfying bowl of comfort. The secret lies in the patient browning of the flour, which develops a complex, toasted aroma that perfectly complements the silky, egg-enriched broth. Traditionally served during the Carnival of Basel (Fasnacht), this version elevates the rustic classic with a velvety liaison of eggs and cream for a truly luxurious finish.
🥗 Ingredients
The Roasted Base
- 1/2 cup All-purpose flour (sifted to prevent lumps)
- 3 tablespoons Unsalted butter (high-quality European style preferred)
Aromatic Liquid
- 5 cups Beef stock (rich, dark, and low-sodium)
- 1/2 cup Dry white wine (such as Fendant or Pinot Grigio)
- 1 medium Yellow onion (finely minced)
- 1 piece Garlic clove (smashed and peeled)
The Egg Liaison & Seasoning
- 2 large Egg yolks (at room temperature)
- 1/2 cup Heavy cream (chilled)
- 1 teaspoon Sea salt (plus more to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/4 teaspoon Ground nutmeg (freshly grated)
Finishing Touches
- 1/2 cup Gruyère AOP cheese (finely grated)
- 2 tablespoons Fresh chives (finely snipped)
- 4 slices Sourdough bread (toasted for serving)
👨🍳 Instructions
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1
Place a heavy-bottomed Dutch oven or large saucepan over medium-low heat. Add the sifted flour and toast it dry, stirring constantly with a wooden spoon for about 10-15 minutes.
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2
Watch the flour closely; it should transform from white to a deep, golden hazelnut brown. Do not rush this step, as burnt flour will taste bitter.
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3
Once the flour is toasted, add the butter and the minced onions. Sauté for 3-4 minutes until the onions are translucent and the mixture smells fragrant and nutty.
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4
Slowly pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce by half.
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5
Gradually whisk in the beef stock, one cup at a time, ensuring you whisk vigorously to prevent any lumps from forming.
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6
Add the smashed garlic clove, sea salt, black pepper, and nutmeg. Bring the soup to a gentle boil.
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7
Reduce the heat to low, cover partially, and let the soup simmer for 25-30 minutes. This allows the flour to fully hydrate and the flavors to meld.
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8
In a small bowl, whisk together the egg yolks and heavy cream to create your 'liaison'—this will provide the soup's signature velvety texture.
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9
Remove the garlic clove from the soup and discard. Turn off the heat entirely to prevent the eggs from curdling.
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10
Temper the egg mixture by slowly whisking in one ladle of the hot soup into the cream and yolks. Whisk constantly.
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11
Slowly pour the tempered egg mixture back into the main pot, stirring gently until the soup thickens slightly and becomes glossy.
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12
Taste and adjust seasoning with additional salt or nutmeg if needed. Ladle into warm bowls.
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13
Generously top each bowl with grated Gruyère cheese and fresh chives. Serve immediately with a slice of toasted sourdough.
💡 Chef's Tips
Be patient when browning the flour; the color is the primary source of flavor for the entire dish. Always temper your egg yolks by adding hot liquid to them slowly before mixing into the pot to avoid 'scrambled egg' soup. If you find the soup has lumps, simply pass it through a fine-mesh sieve or use an immersion blender before adding the egg liaison. For a vegetarian version, use a high-quality mushroom or vegetable stock instead of beef stock. Store leftovers in the fridge for up to 2 days, but reheat very gently on low heat to preserve the silky texture of the egg liaison.
🍽️ Serving Suggestions
Pair with a crisp, dry Swiss white wine like Chasselas to cut through the richness. Serve alongside a fresh green salad with a sharp vinaigrette to balance the savory notes. Add a side of crispy pan-fried bacon bits for an extra layer of smoky crunch. Serve in hollowed-out bread bowls for a rustic, festive presentation. Enjoy as a late-night 'after-party' meal, just as they do during the Basel Fasnacht festival.