Recipe - Baked Garlic Soup With Herb Toast

1 Head garlic
1 tablespoon Extra virgin olive oil
1 tablespoon Balsamic vinegar; or brandy
1 Sprig fresh rosemary;
(3inch)

SOUP
3 cup Vegetable broth
One half cup Dry white wine
Salt and pepper; to taste

HERB TOAST
One half Loaf bread; see note
1 Clove garlic; cut once
lengthwise
Extra virgin olive oil
One half cup Grated Parmesan cheese
1 tablespoon Garlic chives; minced

Preheat the oven to 300øF. 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 One half loaf of whole wheat Italian bread: cut diagonally
into One half inchthick slices.
Preheat the oven to 350øF. Squeeze the softened garlic from the skins
into a saucepan, and add the broth and wine. Heat to a simmer over
mediumlow 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 MCRecipe 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.