Garlic Soup
25 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Peel the potatoes and cut them into 1 cm cubes. Peel the garlic and slice it.
In a pot, melt the lard over medium heat, add the diced potatoes, and sauté them until golden brown, stirring frequently. Add the sliced garlic and bay leaf, sauté for 1 minute, then pour in the broth. Increase the heat and bring the soup to a boil. Then reduce the heat.
Season with salt and pepper, add marjoram, and simmer over low heat for 20 minutes. Serve with croutons.
Chef's tip
The garlic must not brown too much when sautéing, otherwise the soup will become bitter. You can also pour plain water into the soup; it will get its flavor from the potatoes, garlic, and spices. Finally, you can add 4 tablespoons of cooked groats to the soup. Rub dried marjoram between your fingers or palms to release its aroma. Instead of dried marjoram, you can use a tablespoon of chopped fresh marjoram leaves, but add it only about 2 minutes before the end of cooking.