Garlic soup with chorizo and mustard (Czech)

We are great fans of garlic soup. If you haven't tasted any kind of garlic soup so far, you might think it's a yucky thing that will make your breath chase away all vampires :)). But a good garlic soup has a very subtle flavor, is great in the changing of seasons (treats light colds and such) and is so delicious and addictive you'll want one more bowl as often as you can get it. Try it when you see it on the menu at a restaurant you trust and you'll see for yourself.
There are many kinds of garlic soup - the creamy types, the very creamy types:)), the roasted types etc. But what we'll show you today is a soup made precisely identical to a soup we fell in love with while visiting Prague. It's the clear broth type, with visible slices of garlic, with a je ne sais quoi given by the grainy home-made mustard and a slight smokiness from the very thin and very fried slices of chorizo-type sausages :). Very rustic and warming. Below are some pictures from the nice historical tavern where the soup was at its best (though we sampled it in other Prague restaurants as well):

...As we've said, rustic and homey :). There was a guy inside singing folk songs at his accordion that looked exactly like the soldier figure painted outside (the legendary Svejk). We thought that was cute:). Make the soup and enjoy it as soon as you can :)


Last year: Romanian Pricomigdale (walnut biscuits), Salata z Boczkiem (Polish Wilted Lettuce Salad with Bacon Vinaigrette), Smoked salmon and cucumber starters and Sahne liquor cocktail (Cream cocktail). 


Ingredients (serves 2):

• 500 ml vegetable stock
• 100 ml water
• 50 g chorizo slices
• 25-30 garlic cloves (from about 1,5 garlic heads)
• 1 tablespoon home-made (or grainy type) sweet mustard
• 1/2 tablespoon olive oil

Peel and chop up the garlic. Heat the stock in a small pot. When it comes to a boil, add all the garlic:

Let it simmer on low heat for 15 minutes, covered (so you don't lose too much water by evaporation):

Meanwhile, fry the sausage slices in a skillet, without oil, until almost crispy. When they're done, add them to the soup pot:

Also add about a tablespoon of home-made (preferably) sweet mustard (or the grainy type if you don't have any made by you like we have). 

Mix well and let the whole thing simmer some more for at least 5 minutes. Taste and season. If too much water has evaporated and the soup is too little (and too salty), add some extra 50-100 ml water. When it's done, pour into soup bowls, dividing the sausages and garlic pieces carefully. You don't want to start any jealous fits :)
Serve with warm crusty bread:

Dig in! :)