*  Exported from  MasterCook  *

                    Baked Garlic Soup with Herb Toast

Recipe By     : 
Serving Size  : 4    Preparation Time :2:00
Categories    : Soups                            Broth

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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  cup           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  cup           grated Parmesan cheese
   1      tablespoon    garlic chives -- minced

Preheat the oven to 300=B0F. 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.=20
        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=B0F. 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.=20
        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.   =20

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.=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.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 356