Czech Garlic Soup
Description
A hearty first course. I spent New Year's 2010 in Prague. On January 1st, with a terrible hangover, I was taken to some Czech restaurant. I had absolutely no appetite, and besides, all Czech cuisine is fatty, which is the last thing you want when hungover. The locals highly recommended trying Czech garlic soup, known there as "česnečka." I decided to take a chance, since I didn't feel like eating anything else. You know what? I really liked it! Garlic lovers will appreciate this. It's a very simple, budget-friendly soup, yet extremely tasty. I taught my wife how to make it, and now it's a regular weekly lunch dish at our home—Czech garlic soup. My wife is happy (it's so easy to prepare), and I'm satisfied. Bliss :) The soup is ready to serve.
Instructions
- 1
Step 1
Cut the potatoes into small pieces (as you would for a regular soup). If the potatoes are young, you don't need to peel off the thin skin— in the Czech Republic, it's customary to add unpeeled young potatoes to this soup.
- 2
Step 2
Garlic needs to be minced. You can use a knife, or kitchen appliances—whichever is more convenient for you.
- 3
Step 3
Pour broth (or water, or a mixture of broth and water—your preference) into a large pot. Add garlic and spices, place over heat, bring to a boil, then reduce the heat and let the soup simmer gently for 10 minutes.
- 4
Step 4
Add the remaining ingredients - potatoes and butter. Cook for another 15 minutes, until the potatoes are tender.
- 5
Step 5
Actually, when the potatoes are done, you can take the soup off the heat and serve it. I recommend serving it with croutons or toast.