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Baked Garlic Soup With Herb Toast
* Exported from MasterCook *
Baked Garlic Soup With Herb Toast
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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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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