Oma's Kümmelsuppe — Caraway Soup
Roasted Caraway Soup
Servings: 4 to 6
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Introduction
Introduction
This is a soup I often enjoyed while growing up. My mother served it with roasted baguette slices or freshly made and sautéed in butter croutons. it is a light soup, but I like adding boiled or roasted potatoes and, more often than not, a boiled or pan fried German Weisswurst.
Ingredients
Ingredients
- 8 cups water1
- 1 parsley root2 (substitute: parsnip root)
- 1/2 onion ― medium
- 3 tblsp. caraway seeds
- Roux — 1 to 1 ratio by weight
- 1 tblsp. Butter
- 2 tblsp. Flour
- Roasted baguette slices or croutons
1 Substitute your favorite vegetable stock for additional flavor.
2 If parsley root is not available, a parsnip root can substitute, or add 3 to 4 parsley leaves.
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Preparation
Preparation
Make the Roux
- Melt butter add caraway seeds and slightly roast in the Roux.
Make the Stock1
- Bring to boil and reduce to simmer grossly sliced parsley root and chopped onion. Simmer for 30 minutes;
- Blend roux with roasted caraway seeds into stock and simmer for an additional 15 to 20 minutes, stirring frequently. Be careful, soup will tend to boil over quickly;
- Strain stock through a fine sieve.
1 Instead of making a homemade stock, substitute a high-quality and favorite, low sodium vegetable stock.
Image may be subject to copyright. Original source unknown.
Copyright
All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.
