This is a really unusual recipe straight from the French cuisine books of olden days, but very simple. The recipe for toasted flour soup (potage à la farine grillée) comes from the region of Alsace in France and is a very traditional speciality which you don’t see so often these days and I’d certainly never heard of toasting flour before this.
Ingredients for 4 people
6 tablespoons of plain flour or whole wheat flour
Small knob of butter
Small tub crème fraiche
Salt and pepper to season
1 ½ litres of chicken or vegetable stock (the better the quality the better the taste of this soup)
Croutons
Method
1. Put the flour in a heavy bottomed pan and cook gently, stir constantly with a wooden spoon until the flour turns golden brown.
2. Add the stock, bring to the boil slowly and then simmer for 15 minutes, you’ll need to keep an eye on it and stir as needed to avoid lumps forming
3. Just before serving, add the butter and cream and season.
4. Pour into the soup tureen or individual bowls and add some croutons – fried in butter they are delicious.
