Soup Cookbook

Directions

• 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 1/2 loaf of whole wheat Italian bread: cut diagonally into 1/2 inch-thick 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 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.
• Posted to MC-Recipe Digest V1 #198 Date: Wed, 14 Aug 1996 15:01:20 -0700 (PDT) From: PatH
• 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.