Soup from Nothing (Caraway Soup with Parsley and Walnut Pesto)

Ingredients

• 3 tablespoons caraway seeds
• ¼ cup neutral oil
• 1 medium yellow onion, finely chopped
• 3 medium garlic cloves, minced
• Kosher salt and ground black pepper
• ¼ cup all-purpose flour
• ½ teaspoon sweet paprika
• Parsley and Walnut Pesto, to serve

Instructions

1. 1. Toast the caraway seeds, add 2 quarts water, partially cover and simmer for 30 minutes.
2. 2. Cook the onion in oil with salt. Add garlic, then stir in flour and paprika.
3. 3. Strain the caraway broth into the onion mixture in two additions, whisking smooth; discard the seeds.
4. 4. Simmer until lightly thickened, season, and finish each bowl with pesto.
5. 5. For the Parsley and Walnut Pesto, process ½ cup walnuts, ¼ cup finely grated Parmesan cheese and 1 medium garlic clove until finely ground. Add 2 cups fresh flat-leaf parsley, ¼ teaspoon kosher salt and ½ teaspoon ground black pepper; process until chopped, then stir in 1 teaspoon white wine vinegar.