| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Italian | Soups | 4 | Servings |
INGREDIENTS
| 1 | Head garlic | |
| 1 | tb | Extra virgin olive oil |
| 1 | tb | Balsamic vinegar; or brandy |
| 1 | Sprig fresh rosemary; (3-inch) | |
| 3 | c | Vegetable broth |
| 1/2 | c | Dry white wine |
| Salt and pepper; to taste | ||
| 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 |
INSTRUCTIONS
SOUP HERB TOAST Preheat the oven to 300°F. 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 350°F. 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. Posted to MC-Recipe Digest V1 #198 Date: Wed, 14 Aug 1996 15:01:20 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Two stage process. First, roast/bake the garlic. Second, use roasted= garlic to flavor a broth. Serve with herb toast.=20 Make extra! Garlic paste can be added to mashed potatoes, served with meats= or vegetables, or simply spread on slices of toasted Italian bread.
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