Česnečka (Czech Garlic Soup with Croutons)

Instructions

1. Heat 1 tbsp oil in a pot over medium heat and cook the onion for 4 minutes until soft. Add the caraway and marjoram and stir for 30 seconds.
2. Add the stock, potatoes, bay leaves, salt and pepper. Bring to a boil, then simmer for 15 minutes until the potatoes begin to soften.
3. Add the crushed garlic and simmer for 5 minutes more. Garlic added late keeps a fresh bite.
4. Mash a few potato pieces against the side of the pot to thicken the broth lightly, then remove the bay leaves.
5. While the soup simmers, heat 2 tbsp oil in a pan over medium heat. Fry the bread cubes for 4 to 5 minutes, turning, until golden and crisp. Rub them with the cut garlic and sprinkle with a pinch of salt.
6. Taste the soup and adjust the salt and pepper.
7. Ladle into bowls and top with the croutons at once.

Tips

• Add the garlic late for a sharp, fresh flavor, or earlier for a mellow, sweet one. Do not brown it, because burnt garlic turns bitter.
• Make the croutons just before serving, or toast them in a 200°C (400°F) oven for 8 minutes. A pinch of fresh marjoram or chopped chives on top adds a fresh note.