Roasted Garlic/Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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A nice soup to serve for lunch followed by a light salad. This soup is for garlic lovers! If you wish the meal to be lighter just leave out the chicken. Ingredients:
2 heads garlic, whole, unpeeled, just the tops cut off the heads to expose the tip of the cloves |
1 chicken breast, thinly sliced |
4 1/2 cups chicken stock |
2 tablespoons butter |
1 tablespoon chopped fresh dill weed |
3 slices whole wheat bread, cut into 1-inch cube |
1/4 cup dry white wine |
salt and pepper |
1/2 cup grated provolone cheese |
Directions:
1. Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
2. Pour a 1/2 cup of chicken stock over the garlic.
3. Bake in 350°F oven for 1 hour.
4. Allow buds to cool, then squeeze the garlic puree from the skins.
5. Meanwhile, melt the butter in a large skillet,stir in the dill.
6. Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
7. In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
8. Bring to a boil.
9. Preheat the broiler.
10. Pour hot soup into 4 oven proof soup bowls.
11. Add croutons, sprinkle with the cheese.
12. Broil for 3 minutes or until the cheese is bubbly and serve.
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