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Mehlsuppe and Butterosti

A thick "flour" soup, taken as a hangover cure before it happens, and the famous Swiss potato dish

A specialty of "The Bahnhof-Buffet", Zurich, Main Railway Station, Switzerland.

Photo: Mehlsuppe and Butterosti

TOTAL TIME: 3 hr 10 min
Prep: 40 min
Inactive Prep: --
Cook: 2 hr 30 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

MEHLSUPPE:
  • 3 ounces hot clarified butter
  • 1 cup flour, sifted
  • 1/4 pound bacon rind cut, into tiny pieces
  • 2 ounces celery, finely diced
  • 2 ounces carrot, finely diced
  • 2 ounces leek, finely diced
  • 7 1/2 cups chicken stock
  • 1/2 cup dry red wine
  • Freshly ground salt
  • Freshly ground pepper
  • 1/4 teaspoon freshly grated nutmeg
BUTTERROSTI:
  • Freshly ground salt
  • Freshly ground pepper
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Directions

"THE MEHLSUPPE" Into a saucepan, pour the hot clarified butter and add the flour. Beat the two together with a wooden spoon (or spurtle) and return the pan to high heat to cook the flour. Continue to stir and the mixture will gradually deepen in color without actually burning the flour.

In another pan fry the bacon rind on high heat until the fat oozes out. Add the mirepoix (finely chopped vegetables) and cook for 3 minutes. Add this to the flour mixture and saute them all together. Pour in 2 cups of chicken stock and whisk together briskly. Add red wine to deepen the color and the flavor of the soup. Bring it to a boil and add another 2 cups of chicken stock. Boil and continue to add the stock as it thickens. Reduce heat and simmer for 1 1/2 hours stirring often. Add salt and pepper to taste. A grating of nutmeg also improves the flavor.

"THE BUTTEROSTI" Parboil the potatoes in salted water for 5 minutes. Drain thoroughly and cool. Grate them lengthwise onto a plate making the "strands" as long as possible. Melt the butter in an omelet pan over high heat. Add the potatoes and season generously with salt and pepper. With a spoon, disturb the potatoes by chopping them so that they get evenly cooked. 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. This should now look like a beautifully browned omelet pancake. Carefully slide it from the pan to a serving platter and serve at once.

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