Verseela Soup (from Obergricht)

koordinaten: 46.623251, 10.445647

recipe for 10 persons:

ingredients:
for the roux soup:

200g flour
200g butter
around 2,5l water

additions:

400-600g brown beans (borlotti beans)
(dry beans must be soaked in cold water over night and cooked in the same water in the morning for about one hour, allowed to cool and then strained - you can also use canned beans, that must not be cooked before)
100g prunes
100g dried apple pieces
100g dried apricots
40-50g sultanas

spices: salt and pinch of sugar

cooking:

light roux:
put flour in a pan and stir fry without using fat until golden, add butter and first pour in a bit of cold water, than add hot water, mix with an egg whisk until the soup starts to boil, let it simmer for about 10 min.

put in the soup additions (beans and fruits) and continue simmering for about 20 min, opotionally dilute with some more water and season to taste with salt and sugar.

in 'Obergricht' this soup usually comes to table with 'Zochne Kiachln'* or 'Hasenohren'**.
*cruller
**fried, triangular pastry, which can be eaten with sugar and cinnamon or with sauerkraut

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