Here’s how you can make Czech Garlic Soup in a bread bowl—a warming, hearty dish perfect for chilly autumn or winter days.
Ingredients
For the bread bowl:
- 350 ml lukewarm water
- 1 tsp salt
- 1 tsp sugar
- 20 g fresh yeast
- 600 g flour (5 cups)
- 1 tsp cumin
For the soup:
- 15 cloves garlic, minced
- Butter for frying
- 1 liter vegetable broth
- 4 potatoes, diced
- 200 ml whipping cream
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Dissolve the yeast in lukewarm water with sugar. Let it sit until frothy.
Step 2: In a large bowl, combine flour, salt, and cumin. Add the yeast mixture and knead until you get a smooth dough.
Step 3: Cover the dough and let it rise in a warm place for 30 minutes.
Step 4: Shape the dough into a round loaf and place it on a baking sheet. Preheat the oven to 250°C (482°F) and bake for 25 minutes, or until golden brown.
Step 5: In a large pot, melt butter and lightly fry the minced garlic until fragrant.
Step 6: Add the vegetable broth and potatoes. Cook until the potatoes are tender.
Step 7: Stir in the whipping cream and season with salt and black pepper to taste. Let the soup simmer for a few minutes.
Step 8: Serve the soup in the freshly baked bread bowl, garnished with chopped parsley.
Frequently Asked Questions (FAQs)
1. Can I use store-bought bread bowls?
Yes, if you’re short on time, you can use store-bought bread bowls.
2. Can I add meat to the soup?
Absolutely! You can add diced ham or bacon for a richer flavor.
3. How long does the soup last in the fridge?
The soup can be stored in the fridge for up to 3 days.
4. Can I make the bread ahead of time?
Yes, you can bake the bread a day ahead and reheat it before serving.
5. Is there a vegan version of this recipe?
Simply replace the butter with olive oil and use a plant-based cream for a vegan-friendly version.
Czech Garlic Soup (In Bread Bowl)
Ingredients
For the bread bowl:
- 350 ml lukewarm water
- 1 tsp salt
- 1 tsp sugar
- 20 g fresh yeast
- 5 cups flour (600g)
- 1 tsp cumin
For the soup:
- 15 cloves garlic minced
- 1 liter vegetable broth
- 4 potatoes diced
- 200 ml whipping cream
- Butter for frying
- Salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Dissolve the yeast in lukewarm water with sugar. Let it sit until frothy.
- In a large bowl, combine flour, salt, and cumin. Add the yeast mixture and knead until you get a smooth dough.
- Cover the dough and let it rise in a warm place for 30 minutes.
- Shape the dough into a round loaf and place it on a baking sheet. Preheat the oven to 250°C (482°F) and bake for 25 minutes, or until golden brown.
- In a large pot, melt butter and lightly fry the minced garlic until fragrant.
- Add the vegetable broth and potatoes. Cook until the potatoes are tender.
- Stir in the whipping cream and season with salt and black pepper to taste. Let the soup simmer for a few minutes.
- Serve the soup in the freshly baked bread bowl, garnished with chopped parsley.
