This recipe got my interest because it's known as Flour Soup and a soup made out of flour sounds very unlikely. Turns out it's a bit like the story of The Stone Soup and it also contains butter, onions and beef stock. Still, it's just the kind of unusual food I like to try.
Ingredients:
5 tablespoons flour
60g butter
1 onion
1 litre beef stock
100g gruyere
Heat up a pan and add the flour. You need to cook the flour until it's a light brown colour.
Next add the butter and stir well as it melts. You have to keep an eye on this so it doesn't burn. So it's a good idea to pre-slice your onion ready to go in next.
Add the onion slices and stir as it cooks. When they are starting to soften, add the beef stock. Again, this needs your full attention. Stir it vigorously as you work to incorporate the stock and the lumpy mix. Lower the heat and let simmer for about 15 minutes.
During this time you can grate your gruyere ready for the garnish.
Serve in a bowl with a good helping of gruyere.
Well, this was unexpectedly delicious. The whole time I was making it I was thinking that it was suspiciously similar to homemade onion gravy. It was indeed very similar to a bowl of delicious onion gravy. It was very thick and smooth with the onions giving a lovely texture. It was great! The gruyere melted into the soup giving lumpy cheese flavour throughout. We'd paired this soup with sausage sandiwches for our meal and the sausages dipped in the soup were a perfect match. I didn't know what to expect from this soup but I'm really glad we gave it a try!
Ingredients:
5 tablespoons flour
60g butter
1 onion
1 litre beef stock
100g gruyere
Heat up a pan and add the flour. You need to cook the flour until it's a light brown colour.
Next add the butter and stir well as it melts. You have to keep an eye on this so it doesn't burn. So it's a good idea to pre-slice your onion ready to go in next.
Add the onion slices and stir as it cooks. When they are starting to soften, add the beef stock. Again, this needs your full attention. Stir it vigorously as you work to incorporate the stock and the lumpy mix. Lower the heat and let simmer for about 15 minutes.
During this time you can grate your gruyere ready for the garnish.
Serve in a bowl with a good helping of gruyere.
Well, this was unexpectedly delicious. The whole time I was making it I was thinking that it was suspiciously similar to homemade onion gravy. It was indeed very similar to a bowl of delicious onion gravy. It was very thick and smooth with the onions giving a lovely texture. It was great! The gruyere melted into the soup giving lumpy cheese flavour throughout. We'd paired this soup with sausage sandiwches for our meal and the sausages dipped in the soup were a perfect match. I didn't know what to expect from this soup but I'm really glad we gave it a try!
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