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Cooking
One More Quick Caraway Soup for Your Collection
· 4 servings
Toast the caraway in butter
Melt the butter in a medium-sized pot. Add the whole caraway seeds and toast for about 2 to 3 minutes, until they release their gorgeous aroma. This step also brings out their flavor much better.
Make the roux
Add the flour and toast it until golden — not brown! If it browns too much, it will turn bitter and spoil the soup. Stir together to form a roux, then thin it out with cold stock or water. The amount depends on how thick you like your soup.
Simmer the soup
Season with salt and pepper, then let the soup simmer for twenty minutes.
Prepare the dumplings
This soup is best with semolina dumplings. Whisk the egg with the milk. Add two tablespoons of fine semolina and a quarter teaspoon of salt, then mix well. Let the batter rest for a moment. If it seems too thin, stir in a bit more semolina.
Cook the dumplings in the soup
Using a teaspoon, drop small dumplings into the boiling soup and let them simmer for five minutes.