Kimmel Soup
Ingredients
2 Tbsp. caraway seeds
1-1/4 Tbsp. margarine
2 Tbsp. flour, divided
4 C. water, divided
1/4 tsp. paprika
2 Tbsp. parsley, chopped
2 tsp. salt
1 egg
Cooking Instructions
Cut a small square of cheesecloth and tie the caraway seeds in it securely, or sew the bag closed to be sure the caraway seeds do not fall into the soup. Set aside. In a 2-quart pot, melt margarine and stir in 1 Tbls. of flour. Cook until light brown. Then gradually stir in 1 C. of water and the paprika, stirring constantly, so that mixture does not lump. Add the remaining 3 C. of water. Add the caraway seeds, the parsley and 1 tsp. of the salt. Cover and simmer for 15 or 20 minutes. In a small bowl stir together the remaining Tbls. of flour, the remaining salt, and the egg. Drop by tsp. into the soup. Cook 10 minutes longer. Discard bag of caraway seeds and serve.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)