Roasted Flour Soup with Der scharfe Maxx
Commonly known as Basler Mehlsuppe in Switzerland, this soup originated in the Swiss border city of Basel. With only six ingredients, including Der scharfe Maxx—a semi-soft cheese made with milk from cows that forage within a 10-mile radius of the Käserei Studer creamery in Switzerland—it is incredibly easy to make and enjoy night after night during the winter season.
- 3/4 cup flour
- 3 tablespoons butter
- 1 quart beef stock
- 1/4 cup red wine
- Salt and black pepper
- 2 cups (8 ounces) shredded Emmi Der scharfe Maxx Cheese
- Heat oven to 350°F.
- Spread flour on rimmed baking sheet. Bake 1 hour. Flour will be dark brown. Remove from oven; set aside.
- In a large Dutch oven, melt butter over medium heat. Add roasted flour; whisk to incorporate. Add stock slowly; whisking constantly. Stir in wine. Bring to boil.
- Reduce heat; simmer 30 minutes, stirring often. Season with salt and pepper. Sprinkle Der scharfe Maxx Cheese over and serve.