Flour Soup with Lumps

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Chop the parsley and set aside.
Melt the margarine in the pot. Remove the pot from the oven. Add the flour and mix with a wooden spoon, not a whisk. Possibly add flour so that not all of the flour has been mixed with the butter. Add the granulated broth. There should be lumps by now. Beat 2 eggs, stir in once and add all the water at once. Add the chopped parsley.
Only now do you put the pot back on the stove. Bring to the boil on a high level, always stirring well so that nothing burns.
When the soup boils, reduce the heat and simmer on low heat for 10 minutes. Over time, the whole thing becomes thicker, you may need to add more water.
In contrast to the classic flour soups, lumps should form here!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.