Garlic soup: A savoury remedy for cold-infused days

Garlic soup originates from the cuisine of our southern neighbours - the Czechs. It's called česnečka. It's also well-known and liked in Slovakia. It comes in many variations. It's usually served with croutons, sometimes with cheese. Sometimes, ham is added to it. There's also a version with a raw egg, or rather just the yolk, which, when poured in, gives the soup an interesting texture. For both Czechs and Slovaks, it's the best soup for cold days and infections, and it's hard to disagree with them.

We often reach for garlic during infections. Milk with honey and garlic? For many, it's a childhood nightmare. However, our parents knew well that garlic has antibacterial properties. Yet, its characteristic smell doesn't always appeal to us. The aroma of the soup is noticeable from afar. Garlic belongs to the group of natural antibiotics, and it's really worth enduring it because such soup wonderfully warms and helps fight infections.

Why is garlic so effective? The compound responsible is allicin, a sulfur-rich compound with remarkable properties. It has strong antibacterial, antiviral, and antifungal effects. Garlic has long been used in folk medicine to combat various infections, and its effectiveness is even compared to antibiotics. It's worth adding it to soups and dinners as a preventive measure, and when it comes to treatment, using fresh garlic is best. That's why the idea of milk and garlic is still a good one. Garlic cloves can also be rubbed on bread or added after being pressed into oil.

Whenever I feel weak, I cook garlic soup. It's especially effective in the early stages of a cold. This dish has a creamy consistency and is filling. During infections, it comfortably suffices for lunch. Its preparation is quick, and after just a few spoonfuls, you feel warm. It warms and strengthens, but its smell is really strong.

Ingredients:

• 1 onion
• 1 head of garlic
• 1 tablespoon of flour
• 120 mL (1/2 cup) of white wine
• 500 mL (2 cups) of broth
• 2 creamy processed cheeses (for thickening)
• 120 mL (1/2 cup) of heavy cream
• salt and pepper to taste
• 1 tablespoon of butter

To serve:

• stale bread, a bit of butter

Preparation method:

1. Peel and finely chop the garlic and onion, then sauté them in butter in a large pot.
2. Pour in the broth and cook for a while. Mix the flour with the wine and add to the soup. Bring to a boil, then reduce the heat and add the chopped processed cheeses.
3. Blend the soup and add the tempered cream (to prevent curdling).
4. Season the soup to taste. Serve it with croutons - just cut the whole slices of bread into cubes and fry them in butter.