Flour soup

• Preparation Time: 5 minutes

• Cooking Time: 20 minutes

• Total Time: 25 minutes

• Servings: 4

• Skill Level: Easy
  Simple, beginner-friendly, and requires just one pot.

Ingredients

Base Ingredients:

• 4 tablespoons all-purpose flour

• 4 tablespoons unsalted butter (or oil or lard for a more traditional version)

• 4 cups vegetable or beef broth (can also use water with bouillon)

• 1 small onion, finely chopped (optional but recommended)

• 1 clove garlic, minced (optional)

• ½ teaspoon ground black pepper

• 1 teaspoon salt (adjust to taste)

• 1 pinch of nutmeg (optional but traditional in some recipes)

Optional Additions (Choose Your Variation):

• 1 egg (beaten or poached into the soup)

• ½ cup shredded cheese (Parmesan, Emmentaler, or Gruyère)

• Chopped parsley or chives for garnish

• A dash of vinegar or lemon juice for acidity

• Croutons or toasted bread for topping

---

Special Equipment Needed

• Medium soup pot or saucepan

• Whisk or wooden spoon

• Ladle

• Optional: immersion blender (if you want a smoother texture)

Step-by-Step Instructions

Step 1: Create the Roux

1. In a medium saucepan over medium heat, melt the butter (or heat the oil/lard).

2. Add the flour and stir constantly to combine. The mixture should look like a thick paste.

3. Continue stirring and cooking the roux for 5–8 minutes, or until it turns a golden brown color and gives off a nutty aroma. Be careful not to let it burn. This step builds depth of flavor.

Step 2: Add Aromatics (Optional)

1. If using onion and garlic, stir them into the roux and cook for another 2–3 minutes until softened.

2. Stir constantly so that the flour doesn’t burn and everything blends smoothly.

Step 3: Add the Liquid

1. Slowly pour in the broth a little at a time, whisking constantly to prevent lumps.

2. Once all the broth is added, bring the mixture to a gentle boil, then reduce heat to low.

3. Simmer for 10–15 minutes, stirring occasionally, until the soup thickens slightly and takes on a creamy consistency.

Step 4: Season and Customize

1. Add salt, pepper, and a pinch of nutmeg (if using).

2. If you like a richer soup, beat one egg and slowly drizzle it into the hot soup while stirring constantly. This will create lovely egg ribbons.

3. Alternatively, you can crack an egg directly into the simmering soup and let it poach for 3–4 minutes.

4. Stir in shredded cheese if using, allowing it to melt and add depth.

Step 5: Serve

1. Ladle the hot soup into bowls.

2. Garnish with fresh chopped parsley, chives, or green onions.

3. Serve with toasted bread, croutons, or even a hard-boiled egg on top for added protein.

Tips for Success

• Use good broth: Since the soup is so simple, the quality of your broth makes a big difference. Homemade or low-sodium store-bought broths are ideal.

• Control the heat: Don’t rush the roux step. A slow, gentle browning brings out the flavor.

• Make it creamy: Add a splash of milk or cream near the end if you prefer a richer, velvety texture.

Variations Around the World

Swiss Flour Soup (Basler Mehlsuppe):

Traditionally eaten during Carnival in Basel, this version uses darkly browned flour, onion, beef broth, and Gruyère cheese, simmered slowly to create a savory, rich dish with deep flavor.

Hungarian Flour Soup:

Flavored with paprika, garlic, and sometimes sour cream, this version may include egg noodles or chopped vegetables for a heartier meal.

Italian Farinata Soup:

In Tuscany, flour-based soups are enriched with olive oil, white beans, and leafy greens like kale or chard.

Make-Ahead & Storage Instructions

• Make Ahead: Flour soup can be made in advance and reheated on the stove. Stir frequently while reheating to maintain smooth texture.

• Refrigerator: Store in an airtight container for up to 3 days.

• Freezer: Not ideal for freezing due to the roux base, which can separate upon thawing.

Nutrition Information (Per Serving – Based on 4 servings)

Note: Nutrition may vary depending on broth, cheese, and egg additions.