Gravy soup (Basler Huhn Suppe). This goo winter soup is a specialty of Basle and is best made with chicken fat and chicken stock. Some people prefer to use bacon fat and the stock in which ham has been cooked, in which case care must be taken when adding salt.
1 1/2 hours
90 ml / 6 tbs rendered chicken fat or part butter
90 ml / 6 tbs flour
1.2 L / 2 1/4 pt chicken stock
salt and freshly ground black pepper
crisp fried croutons to serve
60 ml / 4 tbs grated Gruyere cheese to serve
1- Melt the chicken fat, made up to 90 ml / 6 tbs with butter if necessary, in a large saucepan over low heat. Add the flour, blend well and cook until the flour is lightly browned, stirring occasionally with a wooden spoon.
2- Gradually stir in the stock and continue stirring until it boils. Lower the heat and simmer, covered, about 45 minutes, stirring occasionally.
3- Season the soup with salt and pepper and pour it into 5-6 heated bowls. Top them with croutons, sprinkle with the cheese and serve, or serve them separately.
- Gravy soup is ready.
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