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Add a photoServings: 4
Ingredients
- 2 Tbsp. Caraway seed,
- 1 1/4 Tbsp. Margarine,
- 2 Tbsp. Flour, divided
- 4 c. Water, divided
- 1/4 tsp Paprika,
- 2 Tbsp. Parsley, minced
- 2 tsp Salt, maybe
- 1 x Egg,
Directions
- Cut a small square of cheesecloth and tie the caraway seed in it securely, or possibly sew the bag closed to be srue which caraway seeds don't fall into the soup. Set aside. In a 2-qt pot heat margarine and stir in 1 tb of flour. Cook till light brown. Then gradually stir in 1 c of water and the paprika, stirring constantly so which misture doesn't lump. Add in the remaining 3 c. of water. Add in the caraway seed, the parsley and t tsp. of the salt. Cover and simmer for 15 or possibly 20 min. In a small bowl stir together the remaining Tbsp. of flour, the remaining salt, and the egg. Drop by teaspoonfuls, and the egg. Drop by tsp. into the soup. Cook 10 min longer.
- Throw away bag of caraway seeds and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 4 servings | |
| Calories 90 | |
| Calories from Fat 61 | 68% |
| Total Fat 6.85g | 9% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.65g | |
| Cholesterol 53mg | 18% |
| Sodium 1281mg | 53% |
| Potassium 40mg | 1% |
| Total Carbs 3.51g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.12g | 0% |
| Protein 3.73g | 6% |
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