Baked Garlic Soup With Herb Toast Recipe

Ingredients

1 head garlic
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar -- or
1 brandy
1 sprig fresh rosemary --
1 (3-inch)
1 soup:
3 cup vegetable broth
1/2 cup dry white wine
1 salt and pepper -- to taste
1 herb toast:
1/2 loaf bread -- see note
1 clove garlic -- cut once
1 lengthwise
1 extra virgin olive oil
1/2 cup grated parmesan cheese
1 tbsp garlic chives -- minced


Directions

Preheat the oven to 300F. 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
350F. 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.

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NOTES : Two stage process. First, roast/bake the garlic. Second, use
roasted garlic to flavor a broth. Serve with herb toast. Make extra!
Garlic paste can be added to mashed potatoes, served with meats or
vegetables, or simply spread on slices of toasted Italian bread.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 356

Recipe By : Maggie Oster's Herb Garden (1993:39) NY: MacMillan


Servings: 4 servings

 

 

Baked Garlic Soup With Herb Toast Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Breakfast; Soup; Vegetable


The History of Recipes

We are able to track the history of meal recipes back into distant history, certainly as far into history as ancient Egypt, and quite possibly further than that. Having said that, in the main part, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing meals.

Later on, in The time of the romans 25BC a man called Apicius assembled a number of documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something that is very familiar to us today. Aspicius recounts how the early Romans used a good variety of aromatic flavours, including a few that will be familiar to modern cooks for example thyme, rue and dill.

Later on, in the 15th century, the Crusaders brought back many foods and spices from the holy lands, such as rosemary and coriander. The introduction of these new foods and spices prompted a torrent in recipe books, some of which are now in private cookery archives.

When we get to the 20th century, recipe books are in high demand, as a result of better eduction, more free time and having more money to spend.

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We hope you enjoy this Baked Garlic Soup With Herb Toast recipe.

 


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