Friday, December 16, 2011


I have served this soup at dinner parties for the rich and famous in my opera days and all I can tell you that the questions just kept coming of how to make it and how sophisticated it looks and tastes.  People were taking second and third servings and all I can tell you, for a little bit of work I got more complements than on my last performance on stage. :)

Back in my Mom’s kitchen this easy 1-2-3 soup was usually served when little Eva had a tummy ache. The benefits and miracle powers of caraway seeds are just coming out in the world of herbal nutrition but my ancestors knew this ahead of time.   IT CURES indigestion, heals ulcer and acid reflux discomforts and has a calming effect on the nervous system.  Join me and experience the healing effects of those tiny seeds in a delicious and comforting soup.


  1. 1 large onion – coarsely chopped
  2. 1 healthy splash of olive oil – about 5 tablespoons
  3. 4 handfuls of caraway seeds – for real!
  4. 5 large tablespoons of all purpose flour
  5. 4 Qt. water
  6. ½ of green Italian long pepper – cut it in the middle and add the stem with the seeds in the soup
  7. croutons and scallion greens sprinkled when served
  8. Vegeta or Sea salt, a dash of paprika

In a 4 and ½ Qt. soup or any deep dish add the olive oil and chopped onions and the caraway seeds.  Mix them well and cook them together for about 5 minutes. Now add the flour, and a dash of paprika for a nice brownish color. Don’t let the flour change color by burning it. Mix everything well together and add about 4 Qt. of cold water and season it with only Vegeta or Sea salt.  Toss in the green pepper.  Let it cook now on medium heat stirring it often so the flour/seeds/onions don’t stick to the bottom.  When it comes to a boiling point slowly you will notice the consistency changing to a creamier, denser appearance thanks to the flour.  Let it cook for about 20 minutes, season it if it needs more salt.  When your green pepper (which will be floating on top) reaches a well cooked almost an overcooked appearance, your miracle soup is ready.
Use a large strainer and pour the whole thing through the strainer into your favorite soup dish. When you serve individual portions, sprinkle it with croutons and some scallion greens for presentation and you can add some freshly ground black pepper if you desire.

I would love to be in every household when this soup is served. Just to hear your cheers and watch your enjoyment!

EGESZSEGEDRE!                                                            BON APPETITE!

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