Baked Garlic Soup with Herb Toast
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...
Ingredients
- 1head garlic
- 1tbsp extra virgin olive oil
- 1tbsp balsamic vinegar -- or
- 1/2cup dry white wine
- 1Clovegarlic -- cut once
- 1tbsp garlic chives -- minced
Directions
- 1
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
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
- 3
Place in a small ovenproof dish
- 4
Pour the olive oil over the top and add the vinegar and rosemary
- 5
Cover with aluminum foil and bake until very tender, about 1 hour
- 6
Remove from the oven and let cool
- 7
NOTE - Prepare 1/2 loaf of whole wheat Italian bread: cut diagonally into 1/2 inch-thick slices
- 8
Preheat the oven to 350F