Brennsuppe – Austrian browned roux soup with caraway and croutons

Cut the bread into cubes about 1.5 cm across and set aside for the croutons. Lightly crush the caraway in a mortar or chop it finely to release its aroma. Measure out 50 g clarified butter for the soup and 10 g for the croutons separately.

In a heavy-bottomed pot with a capacity of about 2.5 l, melt the 50 g clarified butter allocated to the soup over low or medium-low heat. Add the flour and toast for 8–12 minutes, stirring constantly across the entire bottom with a wooden spoon. The roux should turn evenly hazelnut brown and smell of toasted flour; reduce the heat if it darkens too quickly. Do not let black specks form or allow a burnt smell to develop. Add the caraway and stir for about 30 seconds more.

Take the pot off the heat and slowly pour in 250 ml cold water, whisking vigorously until the roux is smooth without lumps. Gradually add the remaining 1 l cold water, whisking all the time. Add the bay leaf and 4 g salt, return to the heat and bring to a boil, stirring along the bottom.

Reduce the heat and simmer with the lid ajar for 20–25 minutes from when the soup comes to a boil, stirring every few minutes so it does not stick to the bottom. It should bubble gently, become smooth and lightly coat a spoon. Meanwhile, melt the 10 g clarified butter allocated to the croutons in a skillet. Add the bread cubes and cook over medium-low heat for 6–8 minutes, turning often, until golden and crisp. Leave in the skillet until serving; do not drain on paper towels.

Remove and discard the bay leaf. Add the pepper, taste the soup and, if needed, add only the required amount of the remaining 2 g salt. Ladle into 4 deep soup plates and divide all the croutons among them. Serve immediately while the soup is hot and the bread is still crisp.