Garlic Soup – Česneková polévka

Ingredients -- Ovo-Lacto Vegetarian
Original recipe used potatoes (typical Czech) and croutons, but I recommend keto substitutes

1 tablespoon unsalted Butter
7 large Garlic cloves
7 cups (1.6 L) water plus 1 tablespoon chicken or beef base (or bouillon) - (or use fresh chicken broth) -- try to find low or no sodium bouillon, or else reduce your addition of salt.
1+1/2 tsp. salt
about a pound of mushrooms, radishes, peas, and/or cauliflower (per your preference)
1 egg
2 tsp. Marjoram
Swiss Cheese for garnish
top with toasted keto bread homemade croutons

Crush the garlic cloves. Prep your vegetables such as mushrooms, radishes, peas, and/or cauliflower by washing and trimming and dicing into small morsels.
Melt butter in the soup pot, roast the garlic in the butter until a little brown. Slightly before finishing, add the other vegetables and sautée.
Add the water/broth, bring to a low boil. Simmer 10-15 minutes until vegetables are soft. Meanwhile, beat the egg. When the veggies are soft, add the egg very slowly so that you don't just get chunks of boiled egg. Then, add the marjoram. Continue simmering until all vegetables are quite soft.
Place a thin slice of cheese at the bottom of each serving bowl before serving the soup hot.
Top with Homemade croutons: Chop toasted keto bread. Sautée the toast pieces with olive oil.