Caraway Seed Soup with Parsley Pesto

From a YouTube video Watch the original

Ingredients

• 2 quarts of water
• Caraway seeds
• 1/4 cup of oil
• Onion
• Salt
• Garlic
• Flour
• Parsley
• Walnuts
• Cheese
• Vinegar
• Pepper

Instructions

1. Toast caraway seeds in a pot with 2 quarts of water to make a Caraway stock. Simmer for half an hour, then strain out the caraway seeds.
2. In a separate pot, sauté onions in oil over medium-low heat until translucent. Add garlic towards the end.
3. Stir in flour to create a roux with the onions and oil mixture. Cook until it forms a film on the bottom of the pot.
4. Add the Caraway stock to the roux and simmer until thickened.
5. Prepare the parsley pesto by blending walnuts, cheese, garlic, salt, pepper, and parsley. Add vinegar to taste.
6. Serve the soup hot, garnished with a dollop of parsley pesto. Enjoy with cheesy Romanian biscuits on the side.

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