60 g butter
80 g plain flour
1 1/2 liter stock
Directions
Melt the butter (moderate heat) and, stirring constantly, cook the
flour to a chestnut brown. Remove the pan from the heat, add the
warmed stock, mix well and simmer without a lid on a low heat for 45
minutes. Season with ground nutmeg and pepper. Serve with grated
cheeese.
NOTE: Until quite recently it was said that a young woman could not
get married until she could prepare a perfect flour soup.
Posted by Alex Comerford. Courtesy of Fred Peters.
Servings: 6 servings
Basle Flour Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Historians have tracked the existance of recipes back into history, in fact as far back into recorded history as the early Egyptians, and quite possibly further than that. However, sadly, these early records were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of ancient tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. During the time of the Roman Empire a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and afters, a very modern way of dining. Aspicius also tells us how the cooks of Roman times used many different spices, including many that are still in use today for example bay, mint and parsley. As our culinary historical trip moves on a few more years there are a couple of books dating from the fourteenth century ; a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these two books are unconnected to the curry that we all know today, but instead recipes for the types of food served to the wealthy. In the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from middle-east cuisine, including parsley and basil. These new herbs and spices led to an eruption in manuscripts on food, the majority of which are now in private collections. By the arrival of the 20th century, recipe publications are greatly in demand due to higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Basle Flour Soup recipe.
