Roasted Garlic/Chicken Soup Recipe #10895
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.
by Bergy
1½ hours | 20 min prep
SERVES 4
- 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
- Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
- Pour a 1/2 cup of chicken stock over the garlic.
- Bake in 350°F oven for 1 hour.
- Allow buds to cool, then squeeze the garlic puree from the skins.
- Meanwhile, melt the butter in a large skillet,stir in the dill.
- Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
- In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
- Bring to a boil.
- Preheat the broiler.
- Pour hot soup into 4 oven proof soup bowls.
- Add croutons, sprinkle with the cheese.
- Broil for 3 minutes or until the cheese is bubbly and serve.
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5 stars