Garlic Soup

Prepare the ingredients. This is what's waiting on the plate - prepare the ingredients in advance so the work goes smoothly. (chef's hat and sparkles)

Chop the onion. Peel the onion and chop it into small fine pieces so it browns evenly.

Slice the garlic. Peel the garlic and slice it thinly.

Dice the potatoes. Peel and rinse the potatoes and cut them into small cubes so they cook quickly.

Brown the onion. Heat a small amount of vegetable oil in a pan or a wide pot. Add the onion, season lightly with salt, and sauté over medium heat for about 5 minutes until a darker golden color. If it starts to burn, add a little water or stock and stir.

Sauté the garlic and caraway and add the flour. Add the garlic, caraway, and flour and, stirring constantly, sauté briefly for about 2 minutes so the flour combines with the fat and the garlic does not become bitter.

Add bouillon and potatoes and cook. Add the potatoes and bouillon, then pour in water or stock so the potatoes are submerged. Bring to a boil and simmer over low heat for about 10 minutes, until the potatoes are tender.

Add marjoram, salt, and pepper. Add the marjoram, stir, and season with salt and pepper to taste.

Serve. Serve hot. Optionally, when serving you can add chopped parsley or chives if you happen to have some growing by the window. (smile)