Recipe: Baked Garlic Soup with Herb Toast

BAKED GARLIC SOUP WITH HERB TOAST

1 head garlic
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar or brandy
1 (3-inch) sprig fresh rosemary
FOR THE SOUP:
3 cups vegetable broth
1/2 cup dry white wine
salt and pepper (to taste)
FOR THE HERB TOAST:
1/2 loaf bread*
1 clove garlic, cut once lengthwise
extra virgin olive oil
1/2 cup grated Parmesan cheese
1 tablespoon minced Chinese garlic chives**

Preheat the oven to 300 degrees 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.

Increase oven temperature to 350 degrees 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.

MEANWHILE, 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.

Return to the oven and bake until the cheese is melted, another 5 minutes.

Serve immediately with the hot soup.

*Prepare 1/2 loaf of whole wheat Italian bread: cut diagonally into 1/2 inch-thick slices.

**Substitution for the Chinese garlic chives: 1 clove garlic and twice as much volume of fresh chives.

Servings: 4
Source: Maggie Oster's Herb Garden