At a glance
You're getting a cozy, fragrant caraway soup on the table in just 30 minutes—the key is cooking the roux to that perfect golden shade so it doesn't turn bitter. Simple ingredients you already have at home come together quickly, and a sprinkle of croutons and fresh parsley on top makes it feel special.
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Sauté the onion
Melt a knob of butter in a pot and sauté a finely chopped onion in it. Add the caraway seeds – both crushed and whole. Cook for a few minutes. It'll start smelling wonderful, and the whole family will already be drooling.
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Make the roux and add the stock
Stir in the plain flour and cook it until golden – not brown! If it browns too much it'll turn bitter and spoil the soup. Mix it into a smooth roux, then immediately whisk in cold stock to thin it out.
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Serve with toasted bread and parsley
Season with salt and pepper and let it simmer for twenty minutes. Serve straight away, garnished on the plate with croutons and chopped parsley.
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