Hungarian Caraway Soup

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            FOOD FUNNY
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Thanks to Caryn for this collection of head-scratchers:

Since bread is square, then why is sandwich meat round?

Why does a round pizza come in a square box?

What disease did cured ham actually have?

Do illiterate people get the full effect of alphabet soup?

Who was the first person to look at a cow and say, "I think I'll
squeeze these dangly things here, and drink whatever comes
out!" or watch a white thing come out a chicken behind and
think, "That ought to taste good."

Why do toasters always have a setting that burns the toast
to a horrible crisp?

Why is there a light in the fridge and not in the freezer?

If Wyle E. Coyote had enough money to buy all that ACME
stuff, why didn't he just buy dinner?

If corn oil is made from corn, and vegetable oil is made from
vegetables, what is baby oil made from?

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            TODAY'S RECIPE
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I'm a sucker for anything containing caraway seeds, so the
Hungarians must have developed this soup just for people like me.

Hungarian Caraway Soup

4 Tbs (60 ml) bacon fat or butter
1 Tbs (15 ml) caraway seeds
4 Tbs (60 ml) all-purpose flour
4 - 6 cups (1 - 1.5 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste
1 egg, beaten
Rye croutons for garnish (see below)

Heat the fat in a large pot over moderate heat and add the caraway
seeds and flour. Cook until lightly browned, stirring frequently.
Add the broth, salt, and pepper, and bring to a boil, stirring
occasionally. Remove from the heat and stir a small amount of the
soup into the beaten egg. Add the egg mixture to the pot and cook,
stirring constantly, until the soup has thickened slightly, 3 to 4
minutes. Do not boil. Garnish with rye croutons. Serves 4 to 6.

Rye Croutons

3 Tbs (45 ml) bacon fat or butter
1 clove garlic, peeled and crushed
3 - 4 slices rye bread, crusts removed, cut into small cubes

Heat the fat in a small skillet over moderate heat and saute the
garlic until lightly browned, about 5 minutes. Remove and discard
the garlic. Add the bread cubes to the skillet and saute, stirring
frequently, until browned. Drain on paper towels. Makes about
1 cup (250 ml).
Received on Thu Jul 6 00:46:54 2006