This popular Austrian Roux Soup is made using flour, water and/or milk and a few further ingredients. Simple “burnt” flour-based soup is quite an impressive dish when the blended egg is added. By the way, grandma already knew that this allrounder is a good soup for anyone suffering from stomach ache.
For the Roux Soup:
- 2 garlic cloves (finely chopped)
- 1 onion (finely chopped)
- 1 bunch parsley (finely chopped)
- 1 tbsp butter
- 1 tbsp flour
- 125 ml milk or water
- 1 tsp caraway (whole)
- soup (clear)
For the egg extra:
- 1 egg
- 30 g flour
- 1 pinch salt
Directions for Roux Soup
- Peel garlic and onion and chop finely. Wash parsley, pat dry and chop finely.
- Melt butter in a pot, sift in the flour, whisk well and roast until golden brown to allow the aroma to unfold and develop. Pour the milk or water into the roux and stir until smooth. Blend this roux well until everything is dissolved.
- Stir in the garlic, onion, caraway and parsley, pour over the soup and bring everything to the boil.
- For the added egg mixture, mix the egg, flour and salt well. Pour this mixture thinly into the hot soup. Stir well and briefly bring to the boil again.
- Last but not least, season the soup with a little salt and pepper and serve hot.
This soup can be enhanced in many different ways. To make it more aromatic and seasoned, you can, for example, add some chopped bacon.
Do you like creamy soups? Then also try our wonderful Creamy Garlic Soup with Croutons or the Creamy Pumpkin Soup.
“Burnt” Roux Soup has always been regarded as “poor people’s food” due to its cheap ingredients and was served in poor households for breakfast and during the fasting period. This is also how the saying, “those who swim around on Roux Soup” came to mean poor people of limited means whilst, in contrast, those who weren’t were seen as “having an understanding of things and experience”. This old saying is no longer used today. Roux Soup is particularly popular with children and is served throughout the year.