German cuisine · Soups & Stews

Caraway Soup

Clear soup made from caraway seeds, roasted onions and beef stock, served with crispy toasted bread.

Ingredients · for 4 servings

• 2 tsp caraway seeds
• 3 onions
• 1.2 l strong beef stock
• 2 tbsp butter
• 1 tbsp flour
• 4 slices white bread
• 1 clove garlic
• 1 bunch chives
• Salt, pepper

Instructions

1. Cut the onions into fine rings and lightly crush the caraway seeds in a mortar to release their aroma.
2. Melt the butter in a pot and roast the onions over medium heat for 8–10 min. until golden brown, then add the caraway and roast for 1 min. more.
3. Dust in the flour, sweat it for 1 min. while stirring until pale, then gradually pour in the beef stock, stirring vigorously so no lumps form.
4. Simmer the soup uncovered over low heat for 12 min., until it is lightly thickened and smells strongly of caraway.
5. Meanwhile toast the white bread in the toaster or a dry pan until golden brown and rub it while still hot with the halved garlic clove.
6. Season the soup with salt and pepper, ladle into bowls, sprinkle with chive rings and serve the toasted bread alongside.