Well, I didn’t know much about the Czech republic before we came here. But as for many other countries before, this an other to add to the wish list isn’t it?!
This summer my friends asked me to organize a tour in Holland, but they would also like to visit Prague. Not actually in the same direction, but as for the Culinary Tour where we jump to an angle of the Europe to another, why not do it for real? 😀 Or at least try.
Well, if we manage, I do will tell you all about it!
The idea of the Culinary tour is to learn, cook and taste.. It is a lovely way to learn to know a country.
Of course, it would have been even more fun visiting all the 26 countries together, but reading, cooking and tasting, it is almost as we had!!
Don’t you think?
The Czech recipe I found almost looked as it was made specially for me (that was also the thought of my husband :D)
I made the soup yesterday, the photos today and served it this evening.
We enjoyed a Prosecco Valdobbiadene together with the soup, but that is of course your choice
(ah, but it is perfect together, Czech-Italian fusion ;))
The table setting was more or less like this (this is from yesterday)
Put a toasted slice of bread at the bottom of the plate, like for the French Onion Soup and grind a lot of fresh pepper before serving.
I assure you this soup will be one of your favorite…hangover or not.
Ah, yes…this is also called the Hangover Soup!
The Czech wives, lovers and mothers wake up early to make this soup for the husbands, boy friends and parents.
You just have to give it a try!
Česnečka -Czech Garlic Soup
2 tablespoons bacon fat or butter (extra virgin olive oil, what else :D)
1 small finely chopped onion
6 cloves minced garlic
6 cups hot chicken or beef stock (mine was vegetable broth)
2 large peeled and coarsely chopped potatoes
Salt and pepper to taste (I don’t use salt)
Grated cheese (optional)
In a medium sauecpan, melt bacon fat or butter (use oil)
Add onions and garlic and cook until translucent.
Add hot stock and bring to a boil.
Add potatoes, return to the boil, reduce heat and simmer until potatoes are tender.
Adjust seasoning and, for a stronger garlic taste, add 3 cloves crushed garlic (not minced).
Serve immediately with croutons and grated cheese of choice (optional)
This will take about 30min, but if you have the time, cook and let rest for a day.