Burning Soup in the Style of the House

For the Brennsuppe à la maison, first melt the butter in a saucepan. Stir in the flour and oatmeal and continue to stir.

When the flour is lightly colored, pour in the soup and continue stirring vigorously to prevent flour lumps from forming. Bring to a boil once, then add the bay leaf and caraway seeds, as well as the pinch of nutmeg powder.

Simmer over low heat for about 10 minutes, stirring once in a while. Season with pepper and salt, if desired, serve with parsley.

Preparation Tip:

As a Lenten dish, burnt soup is eaten with boiled potatoes, it is also delicious with bread.

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