| 1 | Melt the chicken fat in a large saucepan over low heat. |
| 2 | Add the flour, blend well and cook until the flour is lightly browned, stirring occasionally with a wooden spoon. |
| 3 | gradually stir in the stock and continue stirring until it boils. |
| 4 | Lower the heat and simmer, covered, about 45 minutes, stirring occasionally. |
| 5 | season the soup with salt and pepper and pour it into 5 heated bowls. |
| 6 | Top them with croutons, sprinkle with the cheese, and serve. |
| 7 | this is a good winter soup, and is a specialty of the basel area in switzerland. |
| 8 | Although this version is made with chicken fat and stock, it can also be made with ham or bacon fat and ham stock. |
| 9 | If you decide to do that, though, take it easy on adding salt. |
