*  Exported from  MasterCook  *

                    Baked Garlic Soup With Herb Toast

Recipe By     : Maggie Oster's Herb Garden (1993:39), NY, MacMillan
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Garlic head
   1       tb           Extra virgin olive oil
   1       tb           Balsamic vinegar or brandy
   1                    Sprig fresh rosemary (3")
                        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       cl           Garlic -- cut once lengthwise
                        Extra virgin olive oil
     1/2   c            Parmesan cheese -- grated
   1       tb           Garlic chives -- minced

  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"-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 cl garlic and twice
  as much volume of fresh chives.
  
  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.
 

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