Baked garlic soup with herb toast Recipe

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Baked garlic soup with herb toast

Artist:	_	Yield:	4
Categories:	Baked, Garlic, Soups & Stews, Vegetables	Rating:	0
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Ingredients:

1		Garlic
1	tbsp	Extra virgin olive oil
1	tbsp	Balsamic vinegar, or brandy
1		Fresh rosemary, (3-inch)
		Soup:
3	cup	Vegetable broth
1/2	cup	Dry white wine
		Salt and pepper, to taste
		Herb toast:
1/2		Bread, see note
1	cl	Garlic, cut once lengthwi
		Extra virgin olive oil
1/2	cup	Grated parmesan cheese
1	tbsp	Garlic chives, minced

Procedures:

1	Recipe by: maggie oster"s herb garden (1993:39) ny: macmillan preparation time: 2:00 preheat the oven to 300=b0°F.
2	Slice the top from the head of garlic and remove most of the papery outer skin from the head, but do not peel or separate into cloves.
3	Place in a small ovenproof dish.
4	: pour the olive oil over the top and add the vinegar and rosemary.
5	With aluminum foil and bake until very tender, about 1 hour.
6	Remove from the oven and let cool.
7	: note - prepare ?loaf of whole wheat italian bread: cut diagonally into ?inch-thick slices.
8	: preheat the oven to 350=b0°F.
9	Squeeze the softened garlic from the skins into a saucepan, and add the broth and wine.
10	Heat to a simmer over medium-low heat and cook for 15 minutes.
11	: while cooking, make the herb toast.
12	Bake the bread slices on a baking sheet until crisp but not golden, 6 to 8 minutes.
13	Rub the bread with the cut sides of the garlic clove, then brush generously with oil.
14	Sprinkle on a thin layer of the parmesan cheese and chives.
15	Bake until the cheese is melted, another 5 minutes.
16	Serve immediately with the hot soup.
17	substitution for the chinese garlic chives: 1 clove garlic and twice as much volumn of fresh chives.