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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. Bacon drippings
- 1 Tbsp. Caraway seeds
- 2 Tbsp. Flour, all-purpose
- 1 1/2 quart Water, cool
- 1 x Large eggs Salt
- 1 Tbsp. Butter, unsalted
- 1 x Garlic cloves
- 2 slc Bread, white
Direcciones
- Heat fat, cook caraway seeds 1 minute till they pop. Add in flour and make a dark roux, making sure it does not burn. Add in water and whip. Cook for 15-20 min. Strain the mix, put it back into the pot, and bring to a boil.
- Beat the egg until foamyand whip it into the simmering soup. Adjust salt.
- Meantime heat butter. Rub garlic on both sides of bread and dice the bread.
- Add in dice to warm butter. Shake pan and place it in a 500F oven to toast the croutons.
- Serve croutons seperately at table so they will not get soggy in the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 97 | |
| Calories from Fat 65 | 67% |
| Total Fat 7.29g | 9% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 68mg | 3% |
| Potassium 29mg | 1% |
| Total Carbs 6.91g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.38g | 0% |
| Protein 1.18g | 2% |
