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- Garlic cheese soup
Garlic cheese soup
Ingredients
Step by step process
Preparing the garlic base
- 1
Garlic cheese soup begins with butter: melt it in a pot over medium heat and saute the diced onion until golden, about 3 minutes. This builds the aromatic base.
- 2
Add the pressed garlic, stir and saute for 1 minute, then add the flour and cook for another 2 minutes, stirring constantly, to cook out the raw starch.
TIP:Sauté the onion over medium heat until golden or translucent. Add the garlic at the end and sauté briefly to release the aroma, but do not burn it.
Cooking and serving
- 3
Pour in the poultry broth, raise the heat and bring to a boil, then reduce to medium and cook for 15 minutes so the flavors develop. The soup should gently simmer, not boil hard.
- 4
Stir in the cream and season with salt, marjoram and caraway, then cook for another 5 minutes, stirring occasionally, until the soup thickens nicely. Add a splash more broth if needed.
TIP:Add the cream to the sauce only at the end and heat it briefly without boiling to prevent curdling. If you need to thin the sauce, use milk instead and apply gentle heating.
- 5
Ladle the soup into bowls, scatter over the grated Edam and serve at once. Fresh bread or crispy croutons make an ideal accompaniment.
More tips:
Saute the garlic longer until golden-brown for a deep, caramel flavor in the soup.
Stir the cream in gradually while whisking and never let the soup reach a full boil.
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Topic: Czech Cuisine
