Summary

Ingredients

• 80 g flour (white)
• 50 g butter
• 0.2 liters cream, 35% fat
• 0.8 liters water (spring water)
• 100 g hay (alpine meadow hay), freshly cut
• 1 slice (s) bread (black), thinly d
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Heat the butter in a pan, sprinkle in the flour, stir well together. Put these roux in a cool place for the time being.
2. Bring the spring water to the boil. Put in the hay and let it steep for about 30 minutes, do not boil!
3. Strain the stock. Bring to the boil again and season with salt and pepper. Thicken with the roux. Add the cream.
4. Serve:
5. Line the dining area with hay on the table. Then place the soup plates on top. Before serving, add a very thinly sliced black bread to the soup.