Baked garlic soup with herb toast

 
                     Baked Garlic Soup With Herb Toast
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Head garlic
    1       tb           Extra virgin olive oil
    1       tb           Balsamic vinegar -- or
                         Brandy
    1                    Sprig fresh rosemary --
                         (3-inch)
                         SOUP:
    3       c            Vegetable broth
      1/2   c            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   c            Grated Parmesan cheese
    1       tb           Garlic chives -- minced
 
   Preheat the oven to 300F. 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 350F. 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.
   
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   NOTES : Two stage process. First, roast/bake the
   garlic. Second, use roasted garlic to flavor a broth.
   Serve with herb toast. Make extra! Garlic paste can be
   added to mashed potatoes, served with meats or
   vegetables, or simply spread on slices of toasted
   Italian bread.
   
   Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 356
   
   Recipe By     : Maggie Oster's Herb Garden (1993:39)
   NY: MacMillan
  
 
 
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