Soup from Nothing (Caraway Soup with Parsley and Walnut Pesto)

Ingredients

• 2 tbsp Caraway seeds (Use very fresh seeds for the best aroma.)
• 6 cup Water (For the infused broth.)
• 3 tbsp Extra-virgin olive oil (Divided between the soup and pesto.)
• 1 medium Yellow onion (Finely chopped.)
• 3 cloves Garlic (Minced or finely grated.)
• 1 tbsp Sweet paprika (Use Hungarian-style sweet paprika if available.)
• 2 tbsp All-purpose flour (For thickening.)
• Kosher salt (To taste.)
• 2 cups Flat-leaf parsley (Leaves and tender stems, roughly chopped for the pesto.)
• 0.5 cup Walnuts (Lightly toasted and cooled.)
• 1 clove Garlic (For the pesto.)
• 1 tbsp Lemon juice (For brightness in the pesto.)
• Black pepper (Freshly ground, to taste.)

Steps

1. 1

   Toast the caraway seeds in a dry saucepan over medium heat for 2 to 3 minutes, stirring frequently, until they smell intensely fragrant and begin to darken slightly. Do not let them burn.

2. 2

   Pour the water into the saucepan with the toasted caraway. Bring to a boil, then reduce the heat and simmer for about 20 minutes to infuse the water. Strain the broth through a fine-mesh sieve and discard the seeds; keep the broth hot.

3. 3

   While the broth infuses, heat about 1 tablespoon of the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 to 7 minutes, stirring occasionally, until softened and translucent but not deeply browned.

4. 4

   Add the minced garlic and paprika to the onion. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant and the paprika has colored the oil.

5. 5

   Sprinkle the flour over the onion mixture. Stir continuously for 1 to 2 minutes so the flour is incorporated and loses its raw smell without browning excessively.

6. 6

   Gradually ladle in the hot caraway broth while whisking or stirring constantly to prevent lumps. Add the remaining broth, season with salt, and bring the soup to a gentle simmer.

7. 7

   Simmer the soup for 10 to 15 minutes, stirring occasionally, until lightly thickened and the onion is completely tender. Taste and adjust the salt and add black pepper as desired.

8. 8

   Make the pesto by combining the parsley, toasted walnuts, pesto garlic, lemon juice, and remaining olive oil in a food processor. Pulse until coarsely chopped and spoonable; do not purée it completely smooth. Season with salt and pepper.

9. 9

   Ladle the hot soup into bowls. Spoon a little parsley-walnut pesto over each serving and serve immediately.

Notes

The source page indicates that the complete member-only ingredient list and method were not visible in the supplied excerpt. The ingredient quantities and detailed method above are therefore culinary reconstructions based on the description and title, not a verbatim extraction. The article notes that the soup is adapted from a recipe learned from Oana Udrea of Meșendorf 65 in Transylvania, Romania, and that fresh caraway seeds are important for depth of flavor. Serve with savory spiced cheese biscuits if desired.

Nutrition per serving

• soup
• vegetarian
• Romanian-inspired
• European
• stovetop
• brothy
• pesto
• comfort food