In a heavy soup pot on medium-low heat, cook the onions and salt in the olive oil for about 30 minutes, until thoroughly limp and brown. Keep the soup pot covered so the juices will not evaporate, and stir frequently to prevent the onions from sticking.
Add the garlic and continue to cook for another 1-2 minutes. Add the carrots, potatoes, and stock and simmer for 15-20 minutes (or more). Stir in the parsley, dill and pepper. Cover and simmer on very low heat as you prepare the croutons.
Preheat the broiler.
In a small skillet on low heat, warm the butter or olive oil. Stir in the caraway seeds, sauté for a few seconds, and remove from the heat. Brush the bread slices with the warm liquid, and top each with a slice of cheese (optional). Broil for a few minutes, checking frequently to avoid burning.
Drop a crouton into each bowl of soup before serving.
|Serving Size: 1 Serving (516g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 29 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.3g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 2042.6mg||70 %|
|Potassium 481.4mg||13 %|
|Total Carbohydrate 25.5g||8 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 21.2g|
|Protein 3g||4 %|
Powered by: USDA Nutrition Database
Calories per serving: 134
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