If Czech lore is to be believed, a hearty helping of Česnečka (garlic soup) will cure just about anything, even the common cold. Either way, you’ll find a bowl of Česnečka to be rich and comforting. Prep time: 5 minutes. Cook time: 32 minutes. Makes 4 servings.
- 4 thick slices rye bread, cut into large pieces
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 cup yellow onion, diced
- 6 cloves garlic, minced
- 8 cups low sodium chicken or beef broth
- 2 large potatoes, peeled and chopped
- ½ tsp salt
- ¼ tsp pepper
- 4 ounces Emmental or Swiss cheese, cut into ½-in (1.27-cm) cubes
- 2 Tbsp dill, chopped
- 2 Tbsp flat leaf parsley, chopped
HOW TO MAKE:
Preheat oven to 350°F (176°C). Place bread pieces on a baking sheet; drizzle with olive oil, tossing to coat. Bake until deep golden brown, about 9 minutes. Set aside. Place butter in a medium pan over medium heat; add onions and garlic. Cook, stirring frequently, until translucent and softened, about 3 minutes; add broth; bring to a boil over high heat. Add potatoes, salt and pepper; reduce heat and simmer until potatoes are tender, about 20 minutes. To serve, place croutons and cheese cubes in individual soup bowls and ladle soup on top; garnish with dill and parsley.