Non-Traditional Flour Soup
30min
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!
Ingredients
- 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
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.
- Prep 30min
- Cook40min
- Meal Time Dinner
- Serves 4
Instructions
Traditional Flour Soup
- Place pot on stove at medium heat
- Add butter and stir around the pot with a whisk or fork until melting
- Add in onions and saute until tender
- 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.
- Gradually pour in wine to the mixture without stopping.
- Add beef stock to mixture.
- Bring soup to a boil, stirring occasionally for 20 minutes.
- Reduce heat and simmer on low until ready to serve.
To Add Additional Ingredients
- Season and form ground beef meatballs and brown in a skillet, then set aside.
- Once beef stock is ready, add in black lentils and cook for 30 minutes
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