Mehlsuppe And Butterosti
Serves: 5
Ally Shanahan
1 January 1970
Based on User reviews:
53
Spice
51
Sweetness
56
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Flour (sifted)60 g
Leek (finely diced)7.5 cups
Chicken Stock1 cup
Red Wine (dry)1 tsp
Nutmeg (freshly grated)450 g
Potatoes (peeled)1 cup
ButterDirections:
1
"THE MEHLSUPPE" Into a saucepan, pour the hot clarified butter and add the flour
2
Beat the two together with a wooden spoon (or spurtle) and return the pan to high heat to cook the flour
3
Continue to stir and the mixture will gradually deepen in color without actually burning the flour
4
In another pan fry the bacon rind on high heat until the fat oozes out
5
Add the mirepoix (finely chopped vegetables) and cook for 3 minutes
6
Add this to the flour mixture and saute them all together
7
Pour in 2 cups of chicken stock and whisk together briskly
8
Add red wine to deepen the color and the flavor of the soup
9
Bring it to a boil and add another 2 cups of chicken stock
10
Boil and continue to add the stock as it thickens
11
Reduce heat and simmer for 1 1/2 hours stirring often
12
Add salt and pepper to taste
13
A grating of nutmeg also improves the flavor
14
"THE BUTTEROSTI" Parboil the potatoes in salted water for 5 minutes
15
Drain thoroughly and cool
16
Grate them lengthwise onto a plate making the "strands" as long as possible
17
Melt the butter in an omelet pan over high heat
18
Add the potatoes and season generously with salt and pepper
19
With a spoon, disturb the potatoes by chopping them so that they get evenly cooked
20
When the underside is cooked, flip over like an omelet and keep tossing (the more the better!) Constantly add more butter to prevent the potatoes from drying out
21
This should now look like a beautifully browned omelet pancake
22
Carefully slide it from the pan to a serving platter and serve at once