Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Finely mince the garlic and Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the onion.

Peel and cut the potatoes into medium-sized cubes.

Cut the bread into small cubes for the croutons.

Measure all remaining ingredients and set aside.

Heat the butter in a medium stock pot over medium heat.

Add the onion and cook for 3 – 4 minutes until softened.

Add half of the minced garlic and the caraway seeds and cook for 1 minute until fragrant.

Add the potatoes, bay leaves, stock, salt, and black pepper.

Bring the soup to a boil, then By applying heat and evaporating the water content you are decreasing in volume and concentrating flavour.reduce the heat to medium-low and simmer for 20 – 25 minutes until the potatoes are tender.

While the soup cooks, toss the bread cubes with canola oil and spread onto a baking sheet.

Bake at 375°F for 8 – 10 minutes until golden brown and crisp.

Add the remaining garlic and dried marjoram to the soup during the final 5 minutes of cooking.

If using eggs, slowly drizzle the beaten eggs into the simmering soup while stirring gently to create delicate ribbons.

Taste and adjust seasoning as needed.

Finish with chopped parsley before serving.

Ladle the soup into bowls and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with croutons, grated cheese, and additional parsley.

Serve immediately.