Baked Garlic Soup with Herb Toast

Name: Baked Garlic Soup with Herb Toast
Cook time: P1H
Total time: P1H20M
Yield: 4
Cuisine: Fusion
Ingredients: garlic; olive oil, extra-virgin; balsamic vinegar; rosemary leaves; vegetable stock; white wine; salt and black pepper; bread; garlic cloves; parmesan, parmigiano-reggiano cheese, grated; garlic chives

Submitted by moosh

YIELD

4 servings

PREP

20 min

COOK

60 min

READY

80 min

Ingredients

HEAD GARLIC *

TABLESPOON OLIVE OIL, EXTRA-VIRGIN

TABLESPOON BALSAMIC VINEGAR
or, brandy

EACH ROSEMARY LEAVES
sprig *

CUPS VEGETABLE STOCK

CUP WHITE WINE
dry *

X SALT AND BLACK PEPPER
to taste *

EACH BREAD
loaf *

EACH GARLIC CLOVES

CUP PARMESAN CHEESE
grated

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.