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Czech Garlic Soup

The Quirky Foodster Team

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Ingredients

  • 1.2 litres (5 cups) chicken or vegetable stock
  • 8-10 garlic cloves, crushed
  • 2 tbsp butter
  • 1 tsp ground caraway seeds
  • 1 tsp marjoram
  • 4 slices stale bread, cubed
  • 4 eggs (optional)
  • 80 g (3/4 cup) grated Edam or Gouda cheese
  • Salt and black pepper, to taste
  • Fresh chives, to garnish

Method

  1. Melt the butter in a frying pan and toast the bread cubes until golden and crisp; set aside as croutons.
  2. In a saucepan, bring the stock to a gentle simmer with the crushed garlic, caraway and marjoram.
  3. Simmer for 15 minutes to let the garlic mellow and infuse the broth.
  4. Season with salt and pepper to taste.
  5. If using, carefully crack an egg into each serving bowl and ladle the hot soup over it so the egg gently poaches.
  6. Top with croutons, grated cheese and chives before serving immediately.

Introduction: česnečka is a simple, restorative garlic soup traditionally credited with warding off winter colds.

Cultural Background: česnečka is a simple, restorative garlic soup traditionally credited with warding off winter colds. Often served
with croutons, grated cheese and a raw egg cracked into the hot broth, it's a favourite après-ski dish in Czech
mountain regions and a common hangover cure after a night at the pub.

Tips: Simmering the garlic (rather than serving it raw) mellows its sharpness into a warm, savoury depth without
overpowering bitterness.

Variations: Some versions blend the soup smooth instead of leaving it clear, and add diced potato for extra body.

Storage: Refrigerate the broth (without egg) in an airtight container for up to 3 days.

Reheating: Reheat the broth gently on the stovetop; add fresh croutons and a freshly poached egg just before serving.

Nutrition: Approx. 160 kcal, 8g protein, 9g fat, 12g carbohydrate per serving (serves 4).

FAQs

Q: Is the egg necessary?
A: It's traditional but optional — the soup is still delicious and complete without it.

Q: Does this soup taste strongly of raw garlic?
A: No, simmering mellows the garlic into a warm, rounded flavour rather than a sharp bite.

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