Wheat Flour Soup

Heat one skillet Add the wheat flour, keeping the heat moderate. Brown it, stirring constantly, so the heat is evenly distributed without burning. Stop cooking when the flour is lightly golden and releases a delicate toasted aroma; do not let it darken, as over-toasting will make the flavor bitter.

Pour the browned flour into a pot containing a liter of cold water. Immediately stir thoroughly to disperse it in the liquid and prevent lumps from forming. The cold water allows the flour to gradually incorporate before cooking; continue stirring until the mixture it appears homogeneous and without evident thickenings.

Season with salt to taste and bring the pot on the heatHeat, stirring, until the liquid reaches a steady boil. Monitor the surface: the boiling should be constant but not violent, while the soup begins to lose its initial fluidity and take on a thicker consistency.

Boil the soup for about twenty minutes, maintaining a constant heat and stirring periodically. Cooking is complete when the mixture It is evenly thickened, free of the taste of raw flour, and still runny enough to be spooned. If necessary, adjust the salt before the final step.

Turn off the heat and add the butter to the still hot soup. Stir until it melts completely and is distributed evenly. into the mixture, making the texture softer and the flavor profile more rounded. Serve immediately, when the soup is hot and has a consistency suitable for holding the bread.

Arrange the rye bread cut into pieces and the diced tomatoes on the plates. tomaPour over the hot soup, so the bread softens and the cheese warms without completely losing its texture. Serve immediately, making sure each serving contains an even amount of bread and cheese.