Basle Flour Soup Recipes

Steps:

• Melt 6 T. butter in a heavy saucepan. Stir in the flour. Cook over medium heat, stirring constantly with a wooden spoon until the mixture is smooth and the color of chocolate. This takes about 7 - 10 minutes. Do not let the mixture scorch. (If it does, throw it out and start over.).
• Remove from heat. Gradually add the hot water, stirring constantly until mixture is smooth. Add onion, bay leaf and salt to taste. Simmer over the lowestg possible heat, stirring occasionally, for one hour.
• Remove onion and bay leaf before serving. Add the last tablespoons of butter.
• NOTE: some cooks add 1 t. tomato paste, others 1 - 2 T. dry madeira and others a little grated swiss cheese.

Steps:

• Melt the butter.
• Add 2 Tbsp flour and brown lightly, stirring constantly.
• Add remaining flour, stir in, and remove pan from heat.
• Pour in bouillon and stir well--be sure not to let it get lumpy!
• Simmer at low heat for a minimum of 45 minutes, stirring occasionally.
• Serve topped with grated cheese.
• Optional: top with onion rings, croutons, chopped parsley or chives, etc.

Steps:

• Cut the leeks, potato, onion, celery, zucchini, green beans, and carrots into 1/4-inch dice.
• In a 6-quart stockpot, combine 3 tablespoons of the olive oil with the water. Add the vegetables and saute over medium-low heat until all the water evaporates. Do not brown the vegetables.
• Add the stock and bring to a boil. Cook at a gentle boil for 30 minutes.
• Meanwhile, in a food processor fitted with the metal blade, put the tomatoes, basil, garlic, and remaining 3 tablespoons olive oil. Pulse until pureed.
• Stir the puree into the cooked soup. Do not let the soup return to a boil. Season, to taste, with salt and pepper. Serve the soup hot or cold from a tureen or in individual bowls.

Steps:

• Sometimes I add a hot pepper sauce for some bite.
• In a 5-qt pan over med heat, melt butter.
• Add onion, celery and carrot.
• Cook, stir occasionally, until veggies are soft but not brown (10 min).
• Add potato, tomatoes, stock, basil to pan.
• Bring to boil, then cover and simmer for 15 minutes.
• Add cauliflower and zucchini and simmer for about 10 minutes.
• Add peas and simmer for about 5 minutes or until all veggies are tender.
• Season with salt and pepper.
• Serve with cheese.

Steps:

• Melt lard in a pot and put flour to fry. Wait until brownish, add paprika and water and make creamy liquid. Slowly add water mixing all the time.
• Add caraway seeds, salt pepper and cook 30 minutes.
• If you like you can put egg white into just before soup is done and mix well.
• In the meantime cut bread slices into small cubes and fry it on lard until dry and crispy.
• When serving, put bread in a plate with soup and eat it.

Steps:

• In a saucepan, simmer broth and basil, uncovered, for 15 minutes. In another saucepan, melt butter. Stir in flour and pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; gradually stir in broth and sour cream (do not boil).