Freda Arkin’s Caraway Soup
By Yankee Magazine|Mar 29 2010|
Yield
Serves 6 to 8
Ingredients
7 cups chicken stock
3 tablespoons caraway seeds
7 tablespoons butter
7 tablespoons flour
salt
pepper
finely chopped hard-boiled egg
sprigs of fresh parsley or dill
Instructions
Heat chicken stock and caraway seeds in a heavy soup pot. Bring to a boil, then lower the heat, cover, and keep at a low simmer for about 20 minutes. Strain and discard the caraway seeds. Keep stock over low heat. In a heavy skillet melt the butter over low heat and whisk in the flour a little at a time to make a smooth mixture, Turn off the heat. Add a ladleful of hot stock to the flour and butter, stirring carefully until the mixture is smooth. Repeat with another ladleful of stock. Add the thickened stock to the rest of the stock in the soup pot. Whisk vigorously, then heat the soup slowly to a full boil. Turn off the heat immediately and taste for seasoning, Add salt and pepper if desired. Ladle into bowls and sprinkle each serving with finely chopped hard-boiled egg and a sprig of parsley or dill.
