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Baked Garlic Soup with Herb Toast

 

23

Yield

4

servings

Prep

20

min

Cook

60

min

Ready

80

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

1 head garlic
*
1 tablespoon olive oil, extra-virgin
1 tablespoon balsamic vinegar
or, brandy
1 each rosemary leaves
sprig
*
3 cups vegetable stock
½ cup white wine
dry
*
1 x salt and black pepper
to taste
*
½ each bread
loaf
*
1 each garlic cloves
½ cup Parmesan cheese
grated
1 tablespoon garlic chives
*

Directions

Preheat the oven to 300℉ (150℃)

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 ½ loaf of whole wheat Italian bread: cut diagonally into ½ inch-thick slices.

Preheat the oven to 350℉ (180℃). 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 199g (7.0 oz)
Amount per Serving
Calories 8669% of calories from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 196mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 1%
Calcium 16% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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