Baked Garlic Soup with Herb Toast
Yield
4 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | head |
garlic
|
*
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 15 | ml |
balsamic vinegar
or, brandy |
|
| 1 | each |
rosemary leaves
sprig |
*
|
| 7.1E+2 | ml |
vegetable stock
|
|
| 118 | ml |
white wine
dry |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 0.5 | each |
bread
loaf |
*
|
| 1 | each |
garlic cloves
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 15 | ml |
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.
