At Milk Street, this simple, comforting broth is affectionately known as “soup from nothing.” It is our adaptation of a recipe we learned from Oana Udrea, chef at Meșendorf 65 in the Transylvania region of Romania. The heart of the soup is a light but fragrant broth made by infusing toasted caraway seeds into water; onion, garlic and paprika supply foundational flavor, and a small measure of flour provides thickening. Our pesto accompaniment is an easy version of Udrea’s smoked walnut and radish green condiment that, spooned onto the broth, brought bold, spiky flavor. She also offered savory homemade cookie-like spiced cheese biscuits alongside the soup.