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Non-Traditional Flour Soup

Happy Thursday, Soupers! Ever heard of Basel Flour Soup? Me either until we were looking for some inspiration, as today is a holiday! But, we made some changes to that soup, and added black lentils, meatballs, a wee bit of nutmeg and topped with olive oil, yogurt and arugula micro greens. And you know what? It was soooo good!


Measurement Conversion Chart

  • 5 tablespoons white flour
  • 1/2 stick  butter
  • 1 yellow onion, finely chopped
  • 3 cup(s) of beef stock with 1  beef bouillon cube
  • 1 cup white wine
  • 3 bay leaves
  • 1/4 teaspoon nutmeg
  • Pinch salt and pepper to taste
  • Gruyere Cheese to garnish

Additional Ingredients

  • 1 cup black lentils
  • 5 meatballs
  • Arugula micro greens to garnish
  • Dollop of yogurt to garnish
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 30min
  • Cook40min
  • Meal Time Dinner
  • Serves 4


Traditional Flour Soup

  1. Place pot on stove at medium heat
  2. Add butter and stir around the pot with a whisk or fork until melting
  3. Add in onions and saute until tender
  4. Gradually add flour to the butter and onion mixture and continue to stir with a whisk without stopping  until the mixture turns a light brown.
  5. Gradually pour in wine to the mixture without stopping.
  6. Add beef stock to mixture.
  7. Bring soup to a boil, stirring occasionally for 20 minutes.
  8. Reduce heat and simmer on low until ready to serve.


To Add Additional Ingredients

  1. Season and form ground beef meatballs and brown in a skillet, then set aside.
  2. Once beef stock is ready, add in black lentils and cook for 30 minutes

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