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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