Tuesday, August 24, 2010

Traditional Czech Garlic Soup

This is on a ton of menus in Prague; it's fabulous. And the recipe says it's optional to add bread and cheese at the end, but for authenticity, you should definitely add the bread and cheese. Cheddar will not be a good choice. I would recommend Camembert. If you can't find that, then Brie. And your bread, you can cube it if the slices are too big. I've seen it both ways.

8 c. broth(beef or chicken, your preference)
6 cloves of garlic (more or less, according to your personal taste)
1 tsp. salt
1 tsp. marjoram
freshly ground black pepper (a lot!)
2 Tbsp. butter
2 medium potatoes, peeled and cubed
1 tsp. caraway seeds
1-2 Tbsp. cilantro
slices of bread, cubes of soft cheese (optional)

Mash garlic with salt, or use a garlic press, and then mix crushed garlic with salt (you could also roast the garlic prior to mashing...).

Place mix of garlic and salt into a large pot, add broth and slowly bring to a boil. Reduce heat and let simmer. Add pepper, caraway seeds, potatoes, marjoram, pepper, cilantro, and butter. Simmer uncovered till potatoes are tender (about 20 minutes).

Fry slices of bread in butter or bacon drippings until golden brown. Place a slice of bread in each bowl and ladle garlic soup over the bread. You can also add cubes of cheese before serving (highly recommended!).

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