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