Brennsuppe (Flour Soup)

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Title: Brennsuppe (Flour Soup)
Yield: 4 Servings
Categories: Soups, German


50 g Fat (a generous 3 Tbsp)
4 tb Flour
1 1/2 qt Water
1 Onion, chopped
Caraway seeds
Seasoning herbs

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

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