1.   Adjust salt and season the soup generously with fresh black pepper.

2.   I season the soup with ground caraway seeds, a bay leaf, dried thyme and dried marjoram.

3.   Season the soup with salt and pepper.

4.   Season the soup with salt to taste.

5.   Season the soup with lemon juice, salt and pepper.

6.   Season the soup with pepper and garnish with the chopped egg.

7.   Season the soup with salt, and keep it at a low simmer.

8.   The bowls arrive, crowding every inch of the table, and a silence ensues as we perform the ritual of seasoning the soup with herbs and condiments.