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Coconut latte macchiato

Preparation: 30 minutes
Difficulty: Simply
Main course


100 g Butter
125 g White flour, haze or dumpling flour
2 l Meat or vegetable stock, hot
Nutmeg or caraway seeds
4 tbsp strong red wine, to taste
1 dl Milk
50 g Gruyère AOP, grated
Basel flour soup

Preparation of syrup

  1. Melt the butter. Remove the pan from the heat, add the flour or haze and mix. Return the pan to the hob and toast the flour or haze over a low heat for 20-30 minutes, stirring constantly, until caramel brown.
  2. Deglaze with 5 dl stock, bring to the boil while stirring. pour in 1 l stock, season lightly with salt. Simmer over a low heat for 1 hour, adding the remaining stock if necessary and stirring occasionally.
  3. Season the soup with salt, nutmeg or caraway and wine. If desired, strain through a sieve and bring to the boil again.
  4. To serve: Mix the milk and Gruyère in a soup bowl. Pour in the boiling hot soup while stirring.


The Basel recipe doesn't just taste good at carnival. A delicious soup for cold days. All you need is a little flour, stock, red wine and butter.

Careful stirring and long cooking are essential for a good flour soup. The soup becomes bitter if the flour is stirred unevenly. If it is blended for too short a time, the intense aroma is missing and the soup becomes unsightly gray.

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