Garlic Soup

Posted by Pussycat in Soups | 2 Comments

Yum

Sometimes I feel like I need to ward off the vampires, sometimes I need to burn a virus out of my system during cold season, either way, this is my “go to” soup.  I will warn you though it’s more of a weekend soup and you may want to ensure those close to you share in the experience especially if you use as much garlic as I do.

 

Soup

  • 2 Cups Chicken Broth (you can also use vegetable broth if you like)
  • Sprinkle of Marjoram
  • Grated Fresh Garlic (as much as you like)

Croutons

  • 2 slices of bread
  • 1 Tablespoon of Olive Oil
  • Sprinkle of Marjoram
  • Sprinkle of Garlic Powder (Optional)
  • Salt to taste

Garnish

  • Grated Mozzarella Cheese

Start by making the croutons.  Cut the bread into small cubes and drizzle with olive oil, sprinkle with marjoram, garlic powder and salt, mix.  Bake in single layer in a pan.  I broil in these in the oven and if you’re going to do that just be sure that you watch carefully because these go from golden brown to burnt in a very short time.  You can use store bought croutons if you like.

Heat up as much chicken broth as you want, sprinkle the marjoram and add as much grated garlic as you like (I use 1-2 cloves per bowl).  Add the croutons and mozzarella.

Voila, you have traditional Czech Garlic Soup.

My grandmother used to make this soup with potatoes instead of croutons and cheese.  If you’d like to make it this way then you can chop potatoes into small cubes and boil in water.  When they are done you season with garlic, marjoram and salt and enjoy.

2 Responses to Garlic Soup

  1. Ondrej says:

    You can use BOTH croutons and potatoes. Plus, more garlic the better :-). You can also slowly whisk in an egg at the end. And how about some ham or bacon bits? It would still be a traditional czech garlic soup, and more substantional at that! One (only very, very slightly) negative remark: No Czech would probably use (italian) mozzarella. But go on using it anyway, its probably better than the traditionally used edam cheese :-). Also, it you dont have problem (health-conscious, religous, etc.) with that, pork lard would definetely be the way to go, instead of olive oil.

    Ondrej

    • Pussycat says:

      Ah, yes… I actually remember when my grandmother came to visit and we were making dinner she would set aside the water from the boiled potatoes and use it to make some garlic soup with a rogue potato making its way in. I love garlic… mostly on Friday nights (don’t want to assault others at work with it 🙂 ) and that’s good to know about the cheese, I suppose I love mozzarella since it’s so nice and stringy. I am a Czech far far far from home…. I have to say that the best I ever had Garlic Soup once many years ago was at the Tatra Mountains…. in Slovakia… I might just make some tonight….

      Take care and thanks again for the comments!

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