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.
Ingredients
- caraway seeds
- 2 quarts water
- onion
- oil
- garlic
- flour
- paprika
- parsley
- vinegar
Equipment
saucepanlidwhiskstrainerfood processorbowlladlespoon
Tips
- Add a little bit of vinegar to the parsley pesto to make it nice and bright and get the full flavor of the herbs.
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