Title: Baked garlic soup with herb toast
 Categories: Soups
      Yield: 4 Servings
 
      1    Head garlic
      1 tb Extra virgin olive oil
      1 tb Balsamic vinegar; or brandy
      1    Sprig fresh rosemary;
           -(3-inch)

MMMMM----------------------------SOUP---------------------------------
      3 c  Vegetable broth
    1/2 c  Dry white wine
           Salt and pepper; to taste

MMMMM-------------------------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
 
  Preheat the oven to 300øF. 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 350øF. 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.