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Baked Garlic Soup with Herb Toast Recipe
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To make Baked Garlic Soup with Herb Toast you will need
Ingredients
| 1 | | Head garlic | | 1 | tablespoon | Extra virgin olive oil | | 1 | tablespoon | Balsamic vinegar; or brandy | | 1 | | Sprig fresh rosemary; (3-inch) |
| | SOUP | | | | 3 | cups | Vegetable broth | | 1/2 | cups | Dry white wine | | | Salt and pepper; to taste |
| | HERB TOAST | | | | 1/2 | | Loaf bread; see note | | 1 | | Clove garlic; cut once lengthwise | | | Extra virgin olive oil | | 1/2 | cups | Grated Parmesan cheese | | 1 | tablespoon | Garlic chives; minced |
Instructions
Preheat the oven to 300øF. 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. Place in a small ovenproof dish. Pour the olive oil
over the top and add the vinegar and rosemary. \Cover with aluminum foil
and bake until very tender, about 1 hour. Remove from the oven and let
cool.
NOTE - Prepare 1/2 loaf of whole wheat Italian bread: cut diagonally
into 1/2 inch-thick slices.
Preheat the oven to 350øF. Squeeze the softened garlic from the skins
into a saucepan, and add the broth and wine. Heat to a simmer over
medium-low heat and cook for 15 minutes. While cooking, make the
herb toast. Bake the bread slices on a baking sheet until crisp but not
golden, 6 to 8 minutes. Rub the bread with the cut sides of the garlic
clove, then brush generously with oil. Sprinkle on a thin layer of the
Parmesan cheese and chives. Bake until the cheese is melted, another 5
minutes. Serve immediately with the hot soup. Substitution for the Chinese
garlic chives: 1 clove garlic and twice as much volumn of fresh chives.
Enjoy your Baked Garlic Soup with Herb Toast
How much is in a cup?
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Sat 25 Oct 2008
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