Baked Garlic Soup with Herb Toast
| Yield: | 4 Servings |
| Categories: | Soups |
| 1 | Head garlic | |
| 1 | tb | Extra virgin olive oil |
| 1 | tb | Balsamic vinegar; or brandy |
| 1 | Sprig fresh rosemary; (3-inch) | |
| SOUP | ||
| 3 | c | Vegetable broth |
| 1/2 | c | Dry white wine |
| Salt and pepper; to taste | ||
| HERB TOAST | ||
| 1/2 | Loaf bread; see note | |
| 1 | Clove garlic; cut once lengthwise | |
| Extra virgin olive oil | ||
| 1/2 | c | Grated Parmesan cheese |
| 1 | tb | Garlic chives; minced |
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