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Baked Garlic Soup with Herb Toast

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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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