Soup from Nothing

Name: Soup from Nothing
Cuisine: Italian
Ingredients: caraway seeds; 2 quarts water; onion; oil; garlic; flour; paprika; parsley; vinegar

Serves 1

Serves 1

Directions

1Toast some caraway seeds in a saucepan for 2 or 3 minutes until they start to smoke.
2Add 2 quarts of water to the saucepan with the caraway seeds.
3Simmer the caraway seeds and water, partially covered, for about half an hour.
4In a separate pan, sauté chopped onion in oil.
5Add minced garlic towards the end of cooking the onions.
6Add flour and a little paprika to the onion and garlic mixture, making a roux.
7Add about half of the caraway seed stock through a strainer to the roux.
8Whisk the mixture until it starts to thicken.
9Add the rest of the caraway seed liquid through a strainer.
10Cook the soup down very gently for about 15 minutes, stirring occasionally.
11Make a parsley pesto with no oil using a food processor.
12Take the parsley pesto out of the food processor and place it in a bowl.
13Add a little bit of vinegar to the parsley pesto and mix it.
14Serve the soup by pouring it into a bowl.
15Place a nice spoonful of the parsley pesto in the middle of the soup.

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Add a little bit of vinegar to the parsley pesto to make it nice and bright and get the full flavor of the herbs.

Serves 1

Serves 1

1Toast some caraway seeds in a saucepan for 2 or 3 minutes until they start to smoke.
2Add 2 quarts of water to the saucepan with the caraway seeds.
3Simmer the caraway seeds and water, partially covered, for about half an hour.
4In a separate pan, sauté chopped onion in oil.
5Add minced garlic towards the end of cooking the onions.
6Add flour and a little paprika to the onion and garlic mixture, making a roux.
7Add about half of the caraway seed stock through a strainer to the roux.
8Whisk the mixture until it starts to thicken.
9Add the rest of the caraway seed liquid through a strainer.
10Cook the soup down very gently for about 15 minutes, stirring occasionally.
11Make a parsley pesto with no oil using a food processor.
12Take the parsley pesto out of the food processor and place it in a bowl.
13Add a little bit of vinegar to the parsley pesto and mix it.
14Serve the soup by pouring it into a bowl.
15Place a nice spoonful of the parsley pesto in the middle of the soup.