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Caraway Soup with Parsley Pesto

50m
Serves 1
facebook.com

Caraway Soup with Parsley Pesto

facebook.com
50m
Serves 1

Directions

  1. 1Toast caraway seeds in a saucepan for 2 or 3 minutes until they start to smoke.
  2. 2Add 2 quarts of water, simmer partially covered for about half an hour.
  3. 3Meanwhile, sauté chopped onion in 1 tablespoon of oil, add 1 clove of minced garlic at the end.
  4. 4Add 2 tablespoons of flour and a pinch of paprika, whisking to form a roux.
  5. 5Add about half of the caraway-infused water through a strainer, whisk until thickened.
  6. 6Add the rest of the liquid through a strainer.
  7. 7Cook gently, stirring occasionally for about 15 minutes.
  8. 8Make a parsley pesto in a food processor with no oil. Add a tablespoon of vinegar for brightness.
  9. 9Serve the soup and top with a spoonful of parsley pesto in the middle.

Ingredients

  • 2 tablespoons caraway seeds
  • 2 quarts water
  • 1 onion
  • 1 tablespoon oil
  • 1 clove garlic
  • 2 tablespoons flour
  • 1 pinch paprika
  • 1 bunch parsley
  • 1 tablespoon vinegar

Equipment

saucepanfood processorstrainerwhisk

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