Chlebová Polévka (Czech Bread Soup)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Melt the butter for the soup in a large pot or Dutch oven over medium heat.

   Ca. 1 min.

2. 2

   Add the chopped yellow onion and carrot, and sauté for 5-7 minutes until softened.

   Ca. 7 min.

   Kokkens note: Cooking the vegetables until soft builds a sweet, flavorful base for the soup.

3. 3

   Stir in the minced garlic and caraway seeds, and cook for another minute until fragrant.

   Ca. 1 min.

   Kokkens note: Be careful not to burn the garlic, which can make it taste bitter.

4. 4

   Add the torn stale rye bread and vegetable broth to the pot.

   Ca. 1 min.

5. 5

   Increase the heat to bring the soup to a boil, then reduce to a simmer. Cook for 15-20 minutes, stirring occasionally, until the bread is completely soft and breaking down.

   Ca. 20 min.

6. 6

   While the soup simmers, prepare the croutons. Melt the crouton butter in a small skillet over medium heat.

   Ca. 1 min.

7. 7

   Add the cubed rye bread to the skillet and toast, tossing frequently, until golden brown and crisp on all sides. Set aside.

   Ca. 5 min.

   Kokkens note: Keep a close eye on the croutons as they can burn quickly.

8. 8

   Remove the soup pot from the heat. Stir in the dried marjoram, salt, and black pepper.

   Ca. 1 min.

   Kokkens note: Adding dried herbs at the end helps preserve their flavor.

9. 9

   Use an immersion blender to pulse the soup a few times until it is partially thickened but still has some texture. Alternatively, use a potato masher for a more rustic consistency.

   Ca. 2 min.

10. 10

    Ladle the soup into bowls. If using, crack one egg directly into each bowl of hot soup; the residual heat will gently cook it.

    Ca. 1 min.

11. 11

    Garnish with the prepared croutons, chopped fresh parsley, and optional grated hard cheese before serving.

    Ca. 1 min.