Česnečka (Czech Garlic Soup)

Ingredients

• 0.5 tbsp unsalted butter
• 7 cloves garlic (6 to 8 cloves, crushed; use more if desired)
• 6 cups broth or stock (Chicken, beef, or vegetable broth/stock)
• kosher salt (To taste)
• freshly ground black pepper (To taste)
• 1 lb waxy potatoes (About 2 medium to large potatoes; white, yellow, or red potatoes—not russets; peeled and diced)
• 1 tsp dried marjoram
• 1 tsp caraway seeds
• 1 large egg (Beaten; optional)
• 3 oz rye bread (About 3 to 4 slices; cubed)
• 1 tsp olive oil (Or use olive oil spray to coat the bread)
• 4 oz cheese (Emmental, Gruyere, or Camembert with the rind removed; optional)
• 2 tbsp fresh parsley (Finely chopped)

Steps

1. 1

   Melt the butter in a medium pan over medium heat.

2. 2

   Add the crushed garlic and cook for about 4 to 5 minutes, until softened and aromatic. Lower the heat if the garlic begins to brown.

3. 3

   Add the broth or stock and bring it to a boil over high heat.

4. 4

   Once the broth is boiling, season with kosher salt and freshly ground black pepper.

5. 5

   Add the diced potatoes, dried marjoram, and caraway seeds.

6. 6

   Reduce the heat, cover the pan, and simmer for 15 to 20 minutes, until the potatoes are tender. Adjust the seasoning as needed.

7. 7

   If using the egg, pour the beaten egg slowly into the soup while mixing to create ribbons of cooked egg, similar to Chinese egg-drop soup.

8. 8

   Meanwhile, heat an oven or toaster oven to 350°F (175°C).

9. 9

   Put the cubed rye bread on a small sheet pan. Drizzle it with olive oil or coat it with olive oil spray, then toss with your hands to coat evenly.

10. 10

    Toast the bread for about 10 to 15 minutes, stirring occasionally, until golden brown and crispy. Set the croutons aside until the soup is done.

11. 11

    Serve the soup immediately topped with the rye croutons and chopped parsley. If desired, stir in some cheese, or place the cheese in each bowl before pouring the hot soup over it.

Notes

For a vegetarian version, use vegetable broth or water. The egg and cheese are optional. The soup can be refrigerated for up to 4 days. It can also be frozen for several months, although the egg texture may change; for best results, freeze without the egg and add fresh egg when reheating.

Nutrition per serving

• soup
• main
• Czech
• European
• comfort food
• vegetarian-option
• stovetop
• winter