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

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