Česnečka

Heat olive oil in a saucepan and fry caraway seed for 30 seconds. Add potatoes and vegetable stock, bring to a boil and simmer until the potatoes are soft.

Add half of garlic, sweet marjoram and salt to potato broth and simmer 2 minutes. Take off the heat and stir in the rest of the garlic.

Meanwhile toast bread in a dry skillet, stirring, until crisp and golden.

Put croutons in bowls, ladle over garlic soup and top with emmental if you like.