Marjoram Soup Prague Style

For the marjoram soup, boil the washed, peeled, diced potatoes in the beef broth until soft.

Prepare a light roux from fat and flour, add the garlic crushed with a little salt and pour in the potato soup.

Mix well and season with salt, pepper and plenty of marjoram. Cook until well done. Strain the soup, thicken with whipped cream and egg yolk, both well whisked.

Serve the marjoram soup sprinkled with chives or parsley.

Preparation Tip:

Fresh dark farmhouse bread goes well with the marjoram soup. If you like, roast a few croutons and add them to the soup.

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