Basel-style flour soup

Ingredients for 8 servings:

• 150 g flour
• 150 g butter
• 2 large onions, roughly chopped
• 100 g bacon cubes
• 1 small veal foot or veal bone
• 2 bay leaves
• 2 liters of broth
• 500 ml red wine
• salt and pepper
• n. B. cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 hours; Total time approx. 5 hours 30 minutes

Melt the butter in a pan and add the flour at the same time. It’s best to stay with it the whole time, stirring constantly and letting it toast until the flour turns light brown. Then pour the flour into a bowl and let it cool. In a pan, fry the onions with the bacon cubes, deglaze with red wine. Add the stock and the veal foot. Then stir in the butter and flour mixture and let everything simmer on low heat for about 5-6 hours, stirring frequently, otherwise the soup will burn on the bottom. After the cooking time, strain the soup and add a little more red wine to taste. Season to taste with salt and pepper. Although it is a labor-intensive soup, it tastes very close to a real Basler Mehlsuppe. The soup must be simmered for long enough to really bring out the flavor of the bones. Traditionally, the soup is served with grated cheese.