CARAWAY SEED SOUP

           ¼ cup chopped onion            2 tbsp melted butter
           1 chopped carrot               3 tbsp flour
           1 chopped celery               ¼ cup cream
           4 tbsp butter                  salt and pepper
           ½ tsp caraway seeds            chopped parsley
           4 cups chicken stock           

Brown the vegetables in the four tablespoons of butter. Add the caraway and stock and bring to a gentle boil.

Blend the flour into the melted butter and cook over low heat, stirring continuously until lightly browned and thick. Blend in the cream. Stir until thick. Slowly blend the hot soup into the roux. Bring to a slow simmer and cook for about 30 minutes.

Add salt, pepper, and chopped parsley to taste.

Adapted from “101 Secrets of California Chefs” (1969). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!