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In Basel, Switzerland, Gravy Soup is the favorite, especially on chilly, spring days. It may be made of any stock including ham, chicken and bacon.
Basel Soup
6 tablespoons chicken fat or butter
6 tablespoons flour
5 cups meat stock
Salt and pepper to taste
Croutons (see below)
4 tablespoons melting cheese such as Gruyere, grated
Melt the chicken fat over low, blending in the flour. Stir in the stock until it boils. Lower heat and simmer, covered, for 45 minutes. Season with salt and pepper and pour into five bowls. Top with croutons and grated cheese. Run under broiler quickly to melt cheese.
Croutons
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon black pepper
4 teaspoons olive oil
5 slices white bread
Mix ingredients and brush on bread. Slice in 1-inch-size pieces. Place on a cookie sheet coated side up, and bake at 250 degrees until crisp.
In Basel, Switzerland, Gravy Soup is the favorite, especially on chilly, spring days. It may be made of any stock including ham, chicken and bacon.
Basel Soup
6 tablespoons chicken fat or butter
6 tablespoons flour
5 cups meat stock
Salt and pepper to taste
Croutons (see below)
4 tablespoons melting cheese such as Gruyere, grated
Melt the chicken fat over low, blending in the flour. Stir in the stock until it boils. Lower heat and simmer, covered, for 45 minutes. Season with salt and pepper and pour into five bowls. Top with croutons and grated cheese. Run under broiler quickly to melt cheese.
Croutons
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon black pepper
4 teaspoons olive oil
5 slices white bread
Mix ingredients and brush on bread. Slice in 1-inch-size pieces. Place on a cookie sheet coated side up, and bake at 250 degrees until crisp.
