Ingredients
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2 tbsp bacon fator butter
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1 small onion
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6 cloves of garlic
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6 cups Chicken Stock
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2 large potatoespeeled and coarsely chopped
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Dried marjoram
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Salt & pepper
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a few sprigs continental parsleyto garnish the soup
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Bay Leaves
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3 cloves of garlicoptional
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croutonsto garnish
Directions
The mighty soup! Czechs believe that garlic soup, aka česnečka, is the perfect cure for the ordinary cold or a hangover. Garlic has gained its reputation as a virus buster thanks to one of its chemical constituents, allicin. The soup is super tasty and is not as garlicky as you might think. Garlic is roasted first so the flavor is mellow and sweet.
In fact, Czech cuisine loves garlic in any form and amount. Some people even swear by garlic as a prevention against any sort of illness and consume it raw or even mixed with honey and lemon juice! But back to the soup. This one will surely put you back on your feet after a long night in the company of delicious Czech beer or slivovice.
Preparation:
- Peel the garlic cloves and cut them into thin slices. Peel the potatoes, dice them into cubes about ½ inch thick
- In a soup pot, melt the lard over medium heat. Add the potato cubes and sauté them until lightly golden brown. Stir frequently.
- Add the slices of garlic, bay leaves, and sauté for 1 minute (no longer!).
- Pour in chicken stock, bring to a boil.
- Reduce the temperature, add salt, pepper, and marjoram, and cook for 20 minutes, or until the potatoes are soft. Before you add the dried marjoram, slightly press it between your fingers, it will smell better.
- Serve hot with rye bread croutons and grated cheese, garnish with chopped parsley leaves. For an even more intensive taste, add some freshly crushed raw garlic to the soup at the end!
