Black Bread Soup with Roasted Caraway Seeds

In a saucepan, sauté finely chopped onions and garlic in hot clarified butter. Cut the bread into pieces and fry. Pour in beef broth, let it boil away and whisk vigorously. Then stir in the sweet cream and season the soup with salt, nutmeg and a pinch of cayenne pepper. Meanwhile, roast the caraway seeds in a preheated oven at 120 °C for about 20 minutes. Serve the finished soup in warmed plates or cups and sprinkle the roasted caraway seeds on top.

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