Basler Mehlsuppe
Basler Mehlsuppe (BAH-zler MEHL-zoo-peh)
Basel Flour Soup
A deeply savory soup of toasted flour simmered with onions and beef broth, finished with grated Gruyère — the traditional opening dish of Basel's Fasnacht carnival.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic soup bowl
Garnishes: grated Gruyère, croutons
Accompaniments: crusty bread
Instructions
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1
Melt butter in a heavy pot. Add onions and cook slowly until deeply browned, about 15 min.
-
2
Add flour and stir continuously over medium heat until the flour turns a deep nutty brown, about 10 min. This is crucial for flavor.
-
3
Gradually whisk in beef broth, avoiding lumps. Add red wine.
-
4
Simmer for 30 min, stirring occasionally.
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5
Season with salt, pepper, and nutmeg.
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6
Serve in bowls topped with a generous handful of grated Gruyère and crusty bread.
Did You Know?
At exactly 4 AM on the Monday after Ash Wednesday, the lights of Basel go out and Fasnacht begins — the first meal served is always Mehlsuppe.
Chef's Notes
Equipment Tips
- heavy pot
- whisk
- ladle
Garnishing
grated Gruyère, croutons
Accompaniments
crusty bread
The Story Behind Basler Mehlsuppe
Basler Mehlsuppe is inseparable from Basel's Fasnacht, the largest carnival in Switzerland. At 4 AM on the first Monday, when the city plunges into darkness for the Morgestraich procession, thousands of revelers fortify themselves with this humble, restorative flour soup. The tradition of toasting flour to create a rich, brown soup dates to medieval times when flour was the most accessible thickener available to Basel's citizens.
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