For the 6 years that we lived in Connecticut the last time (we’ve lived there 3 separate times, years apart), we always went to a fundraiser in mid-October addressing food insecurity. Empty Bowls fundraisers bring attention to world hunger and raise money for local food banks.
At the fundraiser, soups and bread were donated by local eateries and the local pottery shop hand-made the keepsake bowls the soup was served in. After the meal, there was a demonstration at the pottery shop and desserts donated by a local bakery. The event concluded with the gift of a large pumpkin for everyone to take home. It was always a wonderful Fall event that we all looked forward to and a great day spent with family for a good cause.
Knowing how much we love soup, a friend recently gave me a soup cookbook written by the sister of a friend of hers. The cookbook is also a fund-raiser for a nonprofit organization supporting food banks. Reading through the cookbook brought back fond memories of the Empty Bowls fundraisers we enjoyed participating in at this time of year in the past.
For our first venture into the cookbook, we chose a very garlicky, potato soup. And it was wonderful!
Slovakian Garlic Soup “Cesnecka”
Slovakian Garlic Soup “Cesnecka” (adapted from The Gift of Soup: Recipes Inspired by Travel by Debbie Maurer) Total Time Required: 1 hour, Prep Time: 20 minutes, Cooking Time: 40 minutes, Makes: 6 servings
Ingredients:
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 8 garlic cloves, pressed or finely minced
- 6 cups vegetable stock
- 2 teaspoons dried marjoram
- 1 teaspoon caraway seeds
- 1-1/2 pounds yellow potatoes, peeled and cut into 1″ cubes
- 4 ounces Gruyere cheese, grated
- 1/2 loaf of sourdough or rye bread, cut into 1/2″ cubes
- salt & pepper to taste
Directions:
Place a large Dutch oven over medium heat. Add 1 tablespoon of the olive oil to the pot. Add the onions to the pot and sauté them until they are light golden brown, about 5 – 8 minutes. Add the garlic to the pot and sauté for another 3 – 5 minutes.
Sauté the onions and garlic.
Add the stock to the pot and bring the mixture to a boil.
Add the stock to the pot.
Add the marjoram and caraway seeds to the mix.
Add the marjoram and caraway seeds.
Add the cubed potatoes to the boiling stock. Turn the heat down and simmer the soup, covered, until the potatoes are tender, about 15 – 20 minutes. Add salt & pepper to taste.
Add the potatoes to the pot.
Meanwhile, preheat the oven to 350º F. Add the cubed bread to a large bowl and toss the cubes with the remaining 2 tablespoons of olive oil, and salt & pepper to taste.
Toss the bread cubes with olive oil, salt, & pepper.
Place the cubes on a baking sheet and toast them until they are lightly brown and crispy, about 10 – 15 minutes, checking on them frequently. Remove the croutons from the oven and allow them to cool.
Toast the bread cubes.
When the potatoes are fork-tender, serve the soup.
Soup’s ready!
Top each serving with croutons and some grated cheese.
Serve the soup with croutons and grated Gruyere cheese.
Thank you for the thoughtful gift, Nicki! ~Linda
Slovakian Garlic Soup “Cesnecka” (adapted from The Gift of Soup: Recipes Inspired by Travel by Debbie Maurer) Total Time Required: 1 hour, Prep Time: 20 minutes, Cooking Time: 40 minutes, Makes: 6 servings
Ingredients:
- 3 tablespoons olive oil, divided
- 1 medium onion, diced
- 8 garlic cloves, pressed or finely minced
- 6 cups vegetable stock
- 2 teaspoons dried marjoram
- 1 teaspoon caraway seeds
- 1-1/2 pounds yellow potatoes, peeled and cut into 1″ cubes
- 4 ounces Gruyere cheese, grated
- 1/2 loaf of sourdough or rye bread, cut into 1/2″ cubes
- salt & pepper to taste
Directions:
Place a large Dutch oven over medium heat. Add 1 tablespoon of the olive oil to the pot. Add the onions to the pot and sauté them until they are light golden brown, about 5 – 8 minutes. Add the garlic to the pot and sauté for another 3 – 5 minutes. Add the stock to the pot and bring the mixture to a boil. Add the marjoram and caraway seeds to the mix.
Add the cubed potatoes to the boiling stock. Turn the heat down and simmer the soup, covered, until the potatoes are tender, about 15 – 20 minutes. Add salt & pepper to taste.
Meanwhile, preheat the oven to 350º F. Add the cubed bread to a large bowl and toss the cubes with the remaining 2 tablespoons of olive oil, and salt & pepper to taste. Place the cubes on a baking sheet and toast them until they are lightly brown and crispy, about 10 – 15 minutes, checking on them frequently. Remove the croutons from the oven and allow them to cool.
When the potatoes are fork-tender, serve the soup. Top each serving with croutons and some grated cheese.