Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Bacon drippings
1 tb Caraway seeds
2 tb Flour, all-purpose
1 1/2 qt Water; cold
1 ea Eggs
Salt
1 tb Butter, unsalted
1 ea Garlic cloves
2 sl Bread, white

Heat fat, cook caraway seeds 1 minute until they
pop. Add flour and make a dark roux, making sure it
does not burn. Add water and whip. Cook for 15-20
minutes. Strain the mixture, put it back into the pot,
and bring to a boil.
Beat the egg till foamyand whip it into the
simmering soup. Adjust salt. Meantime melt butter. Rub
garlic on both sides of bread and dice the bread. Add
dice to hot butter. Shake pan and place it in a 500F
oven to toast the croutons.
Serve croutons seperately at table so they won't get
soggy in the soup.

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