Czechoslovakian Caraway Seed Soup
Serves 4
6 tb butter
2 tb finely diced carrots
2 tb finely diced celery
1 tb chopped onion
1/2 tsp caraway seeds
1 quart veal or chicken stock
3 tb flour
1/4 cup heavy cream
Salt & pepper to taste
Finely chopped fresh parsley.
In large saucepan or pot, melt 4 tb butter & sauté carrot, celery & onion, until onion is clear. Add caraway seeds & cook until they begin to pop. Add stock & bring to gentle boil. Reduce heat & simmer, covered for 30 minutes.
Just before serving, melt remaining butter in small saucepan & blend in flour, cooking over low heat until thick & lightly browned. Blend in cream & cook until thickened. Slowly stir in cream sauce into hot soup & cook over low heat, stirring constantly, until soup is thickened & creamy. Adjust seasoning to taste with salt & pepper. Garnish each serving with chopped parsley.
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