Feed Me That logoWhere dinner gets done
previousnext


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

50gFat (a generous 3 Tbsp)
4tbFlour
1 1/2qtWater
  Salt
  Pepper
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

previousnext