Burned Flour Soup

This soup is probably of Germanic origin since it is also a specialty of the southern Alsace and the area of Basel and several other cantons of Switzerland. The Savoie bacon makes it especially delicious. Please use a very well smoked bacon; the Vermont cob-smoked product would be the best. Melanie used to prepare it for us, and we rejoiced every time it came to the table. You can reduce the amount of butter if you want, but with it goes the great taste; it is better to prepare the soup onl