Baked Soup with Egg

For the roux soup with egg, crush garlic cloves. Bring water to a boil, add soup cubes, caraway seeds and garlic. Continue to simmer for 15 minutes.

Heat oil in a pot, add flour and stir. It should form a light brown roux. Add parsley briefly and sauté as well. Whisk in the soup and bring to a boil along with the roux.

Remove from the heat and whisk in the eggs. Season with salt and pepper.

For the chowder, dice brown bread and toast in heated oil until crisp. Sprinkle over the hot roux when serving.

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