Czech Garlic Soup

Instructions

1. Prepare the garlic
   Peel and finely mince the garlic cloves. For authentic flavor, use a knife rather than a garlic press. Let the minced garlic rest for 10 minutes to develop its medicinal properties.
2. Make the roux
   In a large soup pot, melt the butter or lard over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Sprinkle the flour over the garlic and stir continuously to create a light roux.
3. Create the soup base
   Gradually add the broth while stirring to prevent lumps. Add the caraway seeds and bring to a simmer. Cook for about 5 minutes to allow the flavors to meld.
4. Cook the potatoes
   Add the diced potatoes to the soup and simmer for 15-20 minutes until the potatoes are tender but not falling apart. Season with salt and pepper to taste.
5. Prepare the croutons
   While the soup is simmering, cut the rye bread into small cubes. Toast them in a dry pan over medium heat until crispy and golden brown, or bake in the oven at 350°F (175°C) for 10 minutes.
6. Optional egg addition
   If using eggs, crack one egg per serving into small cups. When ready to serve, create a whirlpool in the soup with a spoon and gently slide each egg into the hot soup. Let the eggs poach for 3-4 minutes until the whites are set but the yolks remain runny.
7. Serve the soup
   Ladle the hot soup into bowls. If using eggs, ensure each bowl gets one poached egg. Top with grated cheese, fresh parsley, and the prepared croutons. Serve immediately while hot.