Home · Recipes · Historical Cookbook · Soups

Flour Soup with Roux

4 servings

Ingredients

• 2 tbsp butter
• 4 tbsp flour
• 1 l water (boiling)
• salt (a little)
• mace or lemon zest (a little)
• sugar (very little)
• 2 pcs egg yolk
• parsley, finely chopped (instead of sugar/spice) (as desired)
• toasted bread cubes (as needed)

Instructions

1. Heat the butter, add the flour, and stir until it clarifies and rises.
2. Slowly add plenty of boiling water while stirring well to dissolve the flour and prevent the soup from clumping.
3. After cooking through, season with salt, mace or lemon zest, and very little sugar.
4. Let it cook a little longer, then stir in the egg yolk.
5. Instead of sugar and spices, you can also add finely chopped young parsley.
6. Serve over toasted bread cubes.

Modernized from a treasured 19th-century German cookbook.