Description
With two full heads of garlic, potato, rich chicken stock, crispy rye bread croutons, and a simple seasoning blend, it’s a delicious meal that’s worth eating
Ingredients
Scale
- Croutons:
- 2 cups 1/2-inch cubed stale rye bread or any kind of bread you like
- 2 teaspoons beef tallow melted (see Notes)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Soup:
- 4 tablespoons beef tallow
- 1 pound yellow potatoes cut into 1/2-inch cubes (I use yellow potatoes so I can leave the peel on because they have thin skin)
- 1 small-medium yellow onion chopped small (about 3/4 cup)
- 20 large cloves garlic divided into 18 cloves thinly sliced and 2 cloves crushed (about 1/2 cup of thinly sliced garlic and 1 tablespoon of crushed garlic)
- 4 cups chicken stock or vegetable stock
- 1 teaspoon dried crushed marjoram leaves
- 1 teaspoon caraway seeds lightly crushed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- 2 tablespoons minced fresh parsley plus more for garnish
- 1/2 cup shaved parmesan cheese for garnish
Instructions
- Croutons:
- Preheat the oven to 350°F (175°C).
- Toss the rye bread cubes with melted beef tallow, salt, and black pepper until evenly coated.
- Spread the bread cubes on a baking sheet and bake until crisp and golden, about 10-15 minutes, tossing halfway through.
- Soup:
- In a large pot, melt 4 tablespoons beef tallow over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add the cubed potatoes and sauté briefly to coat in fat.
- Add the thinly sliced garlic cloves (18 cloves) and sauté for 1-2 minutes until fragrant.
- Pour in chicken or vegetable stock and add marjoram, caraway seeds, salt, black pepper, and bay leaf.
- Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Remove bay leaf from the soup.
- Add the 2 crushed garlic cloves and simmer for an additional 2 minutes.
- Stir in minced fresh parsley.
- Serve the soup hot, garnished with shaved parmesan cheese and rye bread croutons.
- Prep Time: PT15M
- Cook Time: PT25M
- Method: Soup
- Cuisine: Czech