Caraway Soup with Garlic Croutons

Köménymagos Leves Foghagymás Kockákkal


  • 2 tablespoons lard or bacon drippings
  • 2 tablespoon caraway seeds
  • 2 tablespoons flour
  • quarts cold water
  • 1 egg
  • Salt
  • 1 tablespoon butter
  • 1 garlic clove
  • 2 slices of white bread


  1. Heat fat and cook caraway seeds for 1 minute to make them pop.
  2. Add flour and make a dark roux, making sure that it does not burn.
  3. Add water and whip. Cook for 15 to 20 minutes. Strain the mixture, put it back into the pot, and bring to a boil.
  4. Beat the egg till foamy and whip it into the simmering soup. Adjust salt.
  5. Meantime melt butter. Rub garlic on both sides of bread and dice the bread. Add dice to hot butter. Shake the pan for a couple of minutes and place it in a 500°F. oven to toast the croutons.
  6. Serve croutons separately at table so they won’t get soggy in the soup.