The Basel Flour Soup…

The ultimate recipe from Zurich for Basel flour soup…

All originators agree on one point. The Basler flour soup belongs to the Basler Fasnacht.

Then I know that the real Basel flour soup has to be cooked for twenty minutes or for an entire night, that it sometimes contains red wine, sometimes Gruyère. Or Sbrinz. Or Emmentaler.

Some swear by caraway seeds. Yes, in one of the recipes there was even a little bit about chopped cornichons, which belonged in the soup. Only straight confetti – or possibly Räppli, as the Baaaslaech like to say – do not appear in a single recipe.

I have taken the liberty to take a few from the abundance of the “original” recipe parade, to rearrange them, so that this mixture results in a flour soup, as it could not be more urbaslerischer (recipe for four people).

Our tip: Use high-quality red wine for an especially fine taste!

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