Yield: 6 Servings
|2 tablespoons||Bacon drippings|
|1 tablespoon||Caraway seeds|
|2 tablespoons||Flour, all-purpose|
|1½ quart||Water; cold|
|1 tablespoon||Butter, unsalted|
|1 each||Garlic cloves|
|2 slices||Bread, white|
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.