How to make Garlic Soup | 16th century cooking | czech

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats while margarine is often less expensive.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories and adds creaminess.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is healthier and can be made from scraps.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: canned potatoes

Sweet potatoes add nutrients, while canned potatoes save prep time.

Shred parsnips on a grater.

Place a saucepan on high heat and pour in water.

Add caraway seeds, salt, and pepper to taste.

Throw in shredded parsnips, stir, and bring to a boil.

When parsnips are halfway cooked, add crushed garlic cloves and keep cooking until soft.

Tear the bread roll and squash it with a spoon, adjusting the amount based on desired soup thickness.

If the soup is too thick, pour in more water.

Correct the seasoning as needed.

Wrap garlic in tinfoil and bake at 200 degrees Celsius for about 50 minutes to make it sweet.

Roughly chop parsnips and heat oil in a pan on high heat.

Fry the parsnips and add one onion for sweetness.

Add caraway seeds and thyme, frying until vegetables are slightly golden.

Deglaze the pan with a splash of white wine, scraping up the caramelized bits.

Add salt and pepper, letting the wine evaporate.

Add leftover stock or water to make the soup and cook until everything is soft.

Pour the soup into a blender, peel and squeeze in the baked garlic, and blitz until smooth.

Taste and adjust seasoning as necessary.

Melt butter in a frying pan on low heat, crush one clove of garlic, and add it to the butter.

Place sliced bread into the flavored butter and fry until golden and crispy.

Poach an egg by bringing water to a gentle simmer, adding vinegar, stirring to create a swirl, and gently placing the egg in for exactly four minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens