Brennsuppe (flour soup)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Fat (a generous 3 Tbsp) |
| 4 | tablespoons | Flour |
| 1½ | quart | Water |
| Salt | ||
| Pepper | ||
| 1 | Onion, chopped | |
| Caraway seeds | ||
| Seasoning herbs | ||
Directions
Heat the fat, add flour, and make a roux. Add the chopped onion.
Add the water, and season to taste with salt, caraway seeds and other seasoning herbs (e.g. thyme, savory, marjoram).
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92