Roasted Flour Soup with Le Gruyère
Commonly known as Basler Mehlsuppe in Switzerland, this soup originated in the Swiss border city of Basel. With only six ingredients, including Le Gruyère - 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 Le Gruyère
- 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 Le Gruyère Cheese over and serve.