John Myers
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Basler Gruel
The perfect basler gruel recipe with a picture and simple step-by-step instructions.
- 5 El White flour
- 50 g Butter
- 1 Pc. Medium chopped onion
- 8 dl Vegetable bouillon or meat bouillon
- 2 dl Red wine medium quality wine
- 120 g Spicy cheese bw. Appenzeller, Gruyère, Sbrinz, coarsely grated old
Info:
- The original recipe was changed by me in 1978 at the request of a guest for his carnival clique (he didn’t want a flour soup like the others. Made it darker and, at the end, flavored with red wine. That made me uncomfortable with the management. (I have Used too much wine, so soup was too expensive.) The guest and the clique were satisfied, the director less so.
Toast flour:
- Toast the flour in a frying pan over medium heat while stirring. Let the flour cool down a little on a plate.
Prepare the soup
- Heat the butter in a saucepan, sauté the onions for 2-3 minutes, add the flour, sauté with it. Pour in the stock while stirring with the whisk, bring to the boil. Reduce the heat and simmer for approx. 1 hour, stirring frequently.
Serving:
- Divide the soup into preheated plates, sprinkle cheese on top or serve separately. A fasting tart is enough to go with it.
Tip :
- For people who don’t like onions, the soup can be prepared without onions, garnish with roasted onion rings before serving.
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