Caraway Soup

For the caraway soup, finely chop the spring onions. Heat the butter in a pot and sprinkle in the flour. While stirring vigorously, let it slowly become quite brown. Then add the caraway seeds and the onion cubes and sauté until the onions are brown.

Slowly pour in hot soup, stirring vigorously with a whisk. Season to taste with salt, pepper and a dash of vinegar. Simmer for at least 20 minutes.

Meanwhile, cut the white bread into small cubes and toast in hot butter until crispy.

Strain soup as desired. Bring to the boil again, reduce the heat completely and stir in the whisked egg yolks – but do not allow to boil any more so that the yolks do not flocculate! Serve the caraway soup in warmed plates and sprinkle with the croutons.

Preparation Tip:

If you like, you can also cut colorful vegetables into the caraway soup and let them steep in it for about 5 minutes and serve with it.

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