| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Hungary, Soups/stews, Upload |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Bacon drippings |
| 1 |
T |
Caraway seeds |
| 2 |
T |
Flour, all-purpose |
| 1 1/2 |
qt |
Water, cold |
| 1 |
|
Eggs |
|
|
Salt |
| 1 |
T |
Butter, unsalted |
| 1 |
|
Garlic cloves |
| 2 |
|
Bread, white |
INSTRUCTIONS
Heat fat, cook caraway seeds 1 minute until they pop. Add flour and
make a dark roux, making sure it does not burn. Add water and whip.
Cook for 15-20 minutes. Strain the mixture, put it back into the pot,
and bring to a boil. Beat the egg till foamyand whip it into the
simmering soup. Adjust salt. Meantime melt butter. Rub garlic on both
sides of bread and dice the bread. Add dice to hot butter. Shake pan
and place it in a 500F oven to toast the croutons. Serve croutons
seperately at table so they won't get soggy in the soup. From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini
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